There is a little French place not to far from the house. They had a little cafe and store that sales great little gift items. I love their soup and chicken salad simply amazing! They recently closed their doors…so sad sigh…sigh! So, I just got in the kitchen and did my best to recreate the wonderful soup. They put a lot of lemon, lemon zest and fresh thyme this gives the soup such a light and wonderful freshness. Everyone loved it so here it is for you to try too…hope you enjoy it as much as my boys did….
Chicken Artichoke Soup
5 cups chicken stock
2 cups chopped chicken
2 bags of frozen artichokes – chopped roughly
2 large leeks – chopped and washed
1 carrot – grated
1 stalk of celery -finely chopped
one bay leaf
teaspoon fresh thyme leaves
4 tablespoons butter
2 tablespoons flour
1 cup of heavy cream
1/2 cup milk
zest and juice of one lemon
grated parmesan cheese
salt and fresh ground pepper
I made a great big pot of chicken stock, I used this for my stock and chicken. I had enough left over for another recipe at a later date! Score!! Melt the butter, once melted add the flour. Cook this for 2 minutes stirring continually. After 2 minutes, add the warm chicken stock until all comes together.
Then add this mixture back to the soup pot along with the remaining stock, artichokes and leeks. Cook until tinder about 30 minutes. Purre half of the leeks and artichokes. Add purre back to soup pot, then add everything to the soup pot ~ except the cheese. After all has simmered for about one hour. Should be nice and creamy. I serve with a nice hot crusty bread. Top soup with the grated cheese and a few fresh additional thyme leaves.
Another great Soup recipe..I would love for you to follow along with Angie’s Southern Kitchen by getting our post each time. Please sign up over to your right and follow along. You can get an email or RSS Feed. Have a lovely day and you come back soon now you hear.