Name: Parmesan Artichoke Soup
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 4 celery ribs, finely chopped -; 1 medium onion, finely chopped -; 1/2 cup finely chopped carrot -; 1/2 cup butter, cubed -; 3 garlic cloves, minced -; 1 cup all-purpose flour -; 4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme -; 3/4 teaspoon salt -; 1/2 teaspoon pepper -; 2 cartons (32 ounces each) reduced-sodium chicken broth -; 3 bay leaves -; 1 quart heavy whipping cream -; 1-1/2 cups shredded Parmesan cheese -; 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped -; 1/4 cup sun-dried tomatoes (not packed in oil), chopped -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Parmesan Artichoke Soup

1. 4 celery ribs, finely chopped -

2. 1 medium onion, finely chopped -

3. 1/2 cup finely chopped carrot -

4. 1/2 cup butter, cubed -

5. 3 garlic cloves, minced -

6. 1 cup all-purpose flour -

7. 4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme -

8. 3/4 teaspoon salt -

9. 1/2 teaspoon pepper -

10. 2 cartons (32 ounces each) reduced-sodium chicken broth -

11. 3 bay leaves -

12. 1 quart heavy whipping cream -

13. 1-1/2 cups shredded Parmesan cheese -

14. 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped -

15. 1/4 cup sun-dried tomatoes (not packed in oil), chopped -

How to cook deliciously - Parmesan Artichoke Soup

1. Stage

In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened.

2. Stage

Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves.