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creamy artichoke soup Recipe

   
 

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     creamy artichoke soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12
Preptime   1 hour

Ingredients
1 1/2 ounces prosciutto, cut into thin strips
1 1/2 tablespoons olive oil
2 cups sliced leek
6 garlic cloves, minced
1 large Yukon gold potato, peeled and diced
24 ounces frozen artichoke heart
4 cups unsalted chicken stock
2/3 cup half-and-half
3/4 teaspoon kosher salt
 
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons unsalted butter
3 1/2 teaspoons sherry vinegar
2 teaspoons fresh thyme leaves

Instructions
1. Arrange prosciutto in a skillet; place pan over medium-high heat. Cook 4 minutes or until crisp. 2. Heat olive oil in a large stockpot over medium heat. Add leek and garlic; cook 30 seconds, stirring frequently. Add potato; cook 4 minutes, stirring frequently. Add artichokes and stock; bring to a simmer. Cover and simmer 25 minutes or until vegetables are tender, stirring occasionally. 3. Reduce heat to medium-low. Stir in half-and- half, salt, and 1/4 teaspoon pepper. Remove from heat; let stand 5 minutes. Transfer soup to a blender. Remove center piece from blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth. 4. Return soup to pan over medium-low heat. Stir in butter and vinegar. Cook until warm, stirring frequently. Ladle soup into 12 serving bowls. Sprinkle evenly with remaining 1/4 teaspoon black pepper and thyme. Garnish with crisped prosciutto.


Originally Submitted
2/29/2016





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