NPR.org, March 16, 2009 · Serves 6
3 cups vegetable broth (originally called for chicken broth)
1/4 lb. butter
3/4 tsp. white pepper
3/4 tsp. kosher salt
3 tsp. vegetable base (original called for chicken base)
2 tbs. fresh garlic, chopped very fine
4 lbs. cooked artichoke hearts
2 cups heavy cream
Thickening: 1/3 cup corn starch and 1 cup warm water, mixed
Puree artichoke hearts (use water in blender). Add pureed artichokes to soup pot. Add chicken broth and other ingredients, except cream and thickening mix. Simmer for 1 hour. Slowly add thickening mix to boiling soup. Add cream.
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