Duarte's cream of artichoke soup from Saveur Magazine, Jan/Feb 2013 (#153): The Saveur 100 (page 78)

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Notes about this recipe

  • Rinshin on April 06, 2014

    I live only about 45min to 1 hr away by car and had the pleasure of having this soup since early 80's. This soup is very good but quite expensive. More to the point about the cost later. The ingredient list states frozen artichoke hearts. I used fresh chokes because they are in season now and I can purchase baby and medium small 20 for $1.00. I trimmed all the hard leaves first and made that into stock since I really wanted a concentrated taste of artichokes without using the chicken stock. Everything else I followed the recipe except the use of milk instead of cream. Since this soup is reduced by third, I really don't think they use cream because of the cost and milk is perfectly fine since it is reduced. The taste is great and since I used trimming to make the stock instead of chicken stock, the taste is more artichoky which I love. Some recipes use flour/butter mixture but this recipe does not and I think it makes the difference for getting the choke taste.

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