4 cups strong chicken broth
3 scallions, thinly sliced
1 clove garlic, chopped
1 cup chicken meat, cooked, coarsely chopped
1 spring rosemary, not too much
1 heaping teaspoon curry powder
5 artichoke bottoms (see preparation note)
Up to 1 cup half & half
Salt and pepper to taste
|Preparation - Directions:
Artichoke preparation: Garden fresh artichokes should be trimmed at the top (upper half) and boiled for about 40 minutes. Store bought should be cooked less. Drain and cool. Peel off and discard tough outer leaves, leaving only the innermost edible leaves. Remove and discard choke. Add leaves and heart to stock.
Soup preparation: Simmer all ingredients, except cream and salt and pepper, for 1/2 hour. Let cool, then coarsely puree in a food processor. Reheat, stirring occasionally; then add cream to the consistency you like (it should be rather thick to keep the subtle flavors). Salt and pepper should be added at this point. Soup should not reach a boil once cream is added.