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Directions
In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender.
Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes.
In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper. Yield- 12 servings (3 quarts).
Nutritional Facts 1 cup equals 150 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 544 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein.
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