INGREDIENTS:
1 whole fryer chicken about 3 1/2 lb
2 cans artichoke hearts
1 qt heavy cream
1 cup white wine, Pinot Grigio, Risling,
1 cup white port wine
2 tab chicken base (no msg if possible)
2 medium onions minced
1/2 cup of virgin olive oil
1 slight handfull of fresh parsley
1 tsp white pepper
4 cloves of garlic peeled and smashed
DIRECTDIONS:
1. soak the artichoke hearts in a
qt of water overnight (set aside)
2. boil the chicken in 3 qts of water
1 1/2 hrs and remove
3. fry onions in virgin olive oil until
slightly brown
4. add the garlic and cook an additional
5 minutes
5 . add th soup base,and stir in until
incorporated
6. add the artichoke hearts to the chicken
stock
7. add the onion mixture, parsley, cream,
1 stick butter stir in
8. simmer soup about an hour
9. using a standing mixer (moter boat) mix
undtil the soup is the thick as heavy cream
10 will serve 8 or more
No comments:
Post a Comment