Parmesan Artichoke Soup

• Produce

  • 1 jar Artichoke hearts
  • 3 Bay leaves
  • 1/2 cup Carrot
  • 4 Celery, ribs
  • 3 Garlic cloves
  • 1 Onion, medium
  • 1/4 cup Sun dried tomatoes
  • 4 1/2 tsp Thyme, fresh

• Canned Goods

  • 2 cartons (32 ounces each reduced-sodium chicken broth, reduced-sodium

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Pepper
  • 3/4 tsp Salt

• Dairy

  • 1/2 cup Butter
  • 1 qt Heavy whipping cream
  • 1 1/2 cups Parmesan cheese

Found on tasteofhome.com

Description

Ingredients

• 4 celery ribs, finely chopped
• 1 medium onion, finely chopped
• 1/2 cup finely chopped carrot
• 1/2 cup butter, cubed
• 3 garlic cloves, minced
• 1 cup all-purpose flour
• 4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 3 bay leaves
• 1 quart heavy whipping cream
• 1-1/2 cups shredded Parmesan cheese
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
• 1/4 cup sun-dried tomatoes (not packed in oil), chopped

Directions

• Directions In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves. Yield: 12 servings (3 quarts). Originally published as Parmesan Artichoke Soup in Taste of Home Winning Recipes 3 2012, p61 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition