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Thursday, July 28, 2011

Cream of Artichoke Soup

2 cans artichokes, not marinated
½ stick butter
1 medium onion, chopped
1 ½ cans evaporated milk
1 ½ cans chicken stock
1 bay leaf

Drain artichokes; reserve liquid. Quarter artichokes. Saute chokes, onions and garlic in butter in a soup pot. When soft, add stock, artichoke water, bay leaf and the evaporated milk. Cook over low heat for 15 minutes, being careful not to scorch or boil. It will curdle if it boils!
I usually serve this as my soup course for Christmas Dinner.  It is delicious.

1 comment:

  1. I am making this yummy soup! I had to look it up and don't know how I missed it. xo