Cream of Artichoke Soup II

A hearty delicious soup. Perfect for winter evenings.

Step: 1

In a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender.

Step: 2

While artichokes are steaming, heat butter in a large pot over medium heat. Saute leeks in butter until translucent. Remove from heat.

Step: 3

Scrape the flesh from each artichoke leaf and place in the pan with the leeks. Scrape the prickly choke away from the heart of the artichokes, chop the hearts and add to the leek mixture. Return to medium heat and stir to combine. Pour in broth and heat through. Slowly stir in milk, but do not boil. Season with salt and pepper. Serve hot.

Per Serving: 89 calories; protein 4.2g; carbohydrates 11.2g; fat 3.7g; cholesterol 11.6mg; sodium 75.5mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.