There is a little French place not to far from the house. They have a little cafe and a gift store that sales great little gift items. I love their soup and their chicken salad they are simply amazing! They recently closed their doors…so sad sigh…sigh! So, I just got in the kitchen and did my best to recreate their wonderful soup. They put a lot of lemon, lemon zest and fresh thyme in their soup. This gives the soup such a light and wonderful freshness. Everyone loved it so here at our house so sharing it 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 the chicken for the soup. I have a recipe on the site for chicken stock.
Melt the butter, once melted add the flour. Cook this for 2 minutes stirring continually, making a roux. After 2 cooking minutes, add 5 cups of warm chicken stock stirring until all comes together.
Then add artichokes and leeks to stock. Cook until tinder about 30 minutes. Remove half of the leeks and artichokes pureeing until creamy. Add purre back to soup pot, add everything to the soup pot ~ except the cheese. Simmer on low for about one hour, should be nice, thick and creamy. I serve this soup 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.