• Tommy Centola

Cream of Artichoke Soup from the Commander's Palace New Orleans Cookbook

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!!!

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