*  Exported from  MasterCook  *
                          Cream of Artichoke Soup
 Recipe By     : Bill Camarota
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Soup
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       md           Artichokes
    2       c            Water
    2       c            Chicken stock
      1/2   c            Dry vermouth
    1       md           Potato, diced
    1       sm           Carrot, diced
    1       sm           Onion, diced
    1       sm           Celery stalk, diced
    2       cl           Garlic, minced
    2       ea           Bay leaf
      1/2   ts           Dried marjoram
    1       c            Heavy cream
    4       tb           Locatelli cheese,
                         -fresh grated
                         Salt and pepper to taste
                         Croutons for garnish
   Steam the artichokes in the 2 cups of water until tender (about 45
   minutes) and reserve the liquid afterwards. Allow the artichokes to
   cool. Scrape the flesh from the bottom third of each leaf and place
   in medium soup pot along with the artichoke liquid. Remove fuzzy
   choke from each artichoke bottom and discard. Coarsely dice the
   artichoke bottoms and place in the soup pot. Next add the remaining
   ingredients except the cream, cheese and croutons. Simmer until the
   vegetables are very tender and the liquid is reduced by 1/3,  about
   45 minutes. Next puree the soup in a blender and return to the pot.
   Add the cream and the cheese and heat through but don't boil. Serve
   with croutons on top.
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