Artichoke Soup

Is there anything better than quick and easy soup? This is so simple and delicious! Be sure to puree really well to get they ultimate creaminess.

1 TBSP olive oil
2 shallots, sliced thin
2 lb artichoke hearts, canned or frozen (defrosted)
2 quarts chicken stock
parmesan cheese for garnish

In a large stock pot heat oil over medium heat, add shallots, stir to coat and cook 3 – 4 minutes until soft. Add artichokes and stir to coat. Cook for 3 minutes then add stock and simmer for 30 minutes. Allow to cool a little. Place in a blender and blend until smooth.

Serve with a little fresh pepper and parmesan cheese.

Serves 6.


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