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Monday, November 5, 2012
Hog's Breath Inn's Artichoke Soup
1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided
1/2 onion, diced (about 1 1/4 cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
1/4 cup flour
1 cup cream
In a medium, heavy-bottomed pot heated over medium-high heat until
hot, melt 6 tablespoons butter. Add the onions and sauté until they
begin to brown, 6 to 8 minutes, stirring frequently. Stir in the
garlic and peppers, and continue to cook until the garlic is
aromatic, 1 to 2 minutes.
Add the sherry and stir, scraping any bits of flavoring from the
base of the pot. Stir in the artichoke hearts, chicken broth and
sugar. Season with one-fourth teaspoon salt, or to taste.
Bring the mixture to a boil over high heat, then reduce the heat
and simmer, loosely covered, for 30 minutes.
While the soup is simmering, make a roux: In a small saucepan, melt
the remaining 4 tablespoons butter over medium heat. Slowly rain in
the flour and stir to form a roux. Continue cooking, stirring
frequently, until the roux turns a light brown color, about 2
minutes. Remove from heat. This makes about one-fourth cup roux,
more than is needed for the remainder of the recipe. The roux will
keep, up to 2 weeks, covered and refrigerated.
When the soup has simmered for 30 minutes, uncover and slowly whisk
in the cream. Thicken as desired with roux, whisking in 1
tablespoon at a time; you may not use all the roux.
Blend the soup using a stand or immersion blender, and strain if
desired. Return the soup to the pot, adjust the thickness with
additional roux (to thicken) or broth (to thin), and taste once
more for seasoning. This makes a scant quart of soup.
Servings: 2 to 4
Source: LA Times