• 1/3 cup unsalted butter
• 2 cups leeks, white part only, minced
• 16 ounces frozen artichoke hearts, minced
• 5 cups chicken broth, unsalted
• 1/4 cup parmesan cheese, grated
• 1/4 teaspoon salt or to taste
• 1/4 teaspoon freshly ground white pepper or to taste
• 1 pint cream

Method

Heat the butter in a large saucepot, over a moderate flame add the leeks, heat and stir for 4-5 minutes. Add the artichoke hearts, heat and stir for 2-3 minutes. Add the chicken stock. Bring to a boil, reduce heat, and simmer for 30-35 minutes.

Remove from heat and puree in a food processor or with a hand blender. Season to taste with salt and pepper. Add cream and heat without boiling. Serve hot.

Serves: 6

Contributor: Pat Ciesla

 

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