CREAMY ASIAGO AND ARTICHOKE SOUP

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Creamy Asiago and Artichoke Soup image

Make and share this Creamy Asiago and Artichoke Soup recipe from Food.com.

Provided by Stephanie Z.

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon butter
4 shallots, chopped
3 garlic cloves, minced
1 tablespoon all-purpose flour
2 cups chicken stock
1/2 cup white wine
1 potato, peeled and chopped into 1/2 inch cubes
1 (8 ounce) can artichoke hearts, drained
1 teaspoon dried thyme
1 teaspoon dried oregano
1/8-1/4 teaspoon cayenne pepper
salt, to taste
1/2 cup cream or 1/2 cup half-and-half
4 ounces asiago cheese, grated

Steps:

  • Heat olive oil and butter in a Dutch oven or pot over medium heat.
  • Add the shallots and garlic; saute for about 5 minutes. Add the flour and stir to coat.
  • Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. Salt to taste.
  • Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes.
  • Purée the soup (An immersion blender works well here!).
  • If desired, you can freeze the soup at this point.
  • When ready to serve, heat the soup and whisk in the cream and asiago cheese.
  • Simmer until cheese is melted and soup just begins to bubble.

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