A soup that my boyfriend Andrey ordered from this restaurant tonight. It was pretty tasty! From Shadowbrook's web site.
Provided by ThatSouthernBelle
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook vegetables, including frozen artichoke hearts if used, in water until soft, approx 10-12 minutes.
- Drain.
- In blender, purée cooked vegetables (add canned artichoke hearts here, if used) and optional garlic.
- Return to pot.
- Add the herbs and stock.
- Simmer for 20 minutes.
- Make a roux with the melted butter and flour over medium heat.
- Add the half and half, stirring until smooth.
- Add to soup.
- Add the heavy cream.
- Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste.
- To thin soup, add half and half. To thicken, add more roux.
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