This recipe comes from my friend Ida. I have included the nondairy adaptations, and I also used less creamer than originally called for. The taste of the artichokes comes through loud and clear. Delicious. Although it’s a warm soup, it has spring written all over it.
Cream of artichoke soup
3 tablespoons margarine
4 tablespoons minced shallots
1 1/2 tablespoons flour
3 1/2 cups chicken or vegetable broth
3 cans of artichoke quarters in water (drained), chopped
1/4 cup nondairy creamer
Salt and Pepper
Melt margarine in a skillet over medium heat, allowing it to brown just lightly. Add shallots and saute briefly until softened. Stir in flour and cook 2 to 3 minutes.
Heat stock or chicken broth in a 2 qt. saucepan. Add flour mixture, stirring constantly. Cook over medium heat until slightly thickened, about 3 to 5 minutes.
Add the chopped artichokes to thickened chicken stock, and then the creamer. Blend thoroughly with an immersion blender. Season with salt and pepper. Makes 8 servings.