It's below freezing this morning I as I start to ponder this weeks recipes. I go to my cookbooks and pull out the original Commander's Palace cookbook. I will be posting two fo their soup recipes, hoping to take the chill out of the air.
4 cooked fresh Artichoke bottoms, thinly sliced
8 tablespoons (1 stick) Unsalted Butter
1/2 cup finely minced cooked Onions
1 cup finely minced cooked Celery
2 3/4 cups Chicken Stock
Salt, Cayenne pepper, and Black Pepper to taste
Blond Roux
1/3 cup (2/3 stick) unsalted Butter
1/3 cup All-purpose Flour
2 cups Heavy Cream
Melt 8 tablespoons butter in a 3-quart saucepan. Add artichoke slices, onions, and celery. Cook, stirring, until well mixed and hot. Stir in stock, salt and cayenne and black pepper, and bring to a boil. Lower heat and simmer for 15 minutes.
Meanwhile, melt 1/3 cup butter in a small saucepan, add flour, and cook, stirring, until the roux is smooth and golden. Add the roux to the simmering soup and simmer for 5 minute longer. Remove from heat and gradually stir in the cream. Serve immediately.
Meanwhile, melt 1/3 cup butter in a small saucepan, add flour, and cook, stirring, until the roux is smooth and golden. Add the roux to the simmering soup and simmer for 5 minute longer. Remove from heat and gnradually stir in the cream. Serve immediately.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
