Chilled Artichoke Soup

Durng my review of Jasper’s Limoncello Experience, I lamented the fact I never got the recipe for the cold artichoke soup he served to get the evening rolling.  Always one to be accomodating (even if it was *two* months later…AHEM!), Chef Jasper was gracious enough to provide the recipe.

Even better, this is a two-for-one recipe since Chef provides notes at the end on how to make chilled asparagus soup (which he served at the Mozzarella Experience.)

Jasper’s Chilled Artichoke Soup Recipe

1 tablespoon Butter
1 16 oz. Can Artichoke Hearts  NOT IN OIL
1 cup Minced Onion
1/2 cup Minced and pureed carrots
1/2 cup Minced and pureed celery
1 pint. Chicken Broth
2 cups sour cream
Salt and pepper to taste.

Place carrots, onions and celery in saute pan with butter.  Cook until onions are translucent.  Add artichokes hearts and toss. 

Place in blender and add broth.  Puree.  Season with salt and pepper and fold in sour cream.  Chill and serve, Top with miced chives.

Jasper’s Notes:  Substitute 4 cups asparagus for my asparagus soup.

—

Editor’s note:  This recipe is missing something, say, limoncello.  Hrmm…

I’ll let Chef weigh in, since he’s the chef and all, but if I had to guess, I would replace 1/4 cup of broth with an equal amount of limoncello.  But that’s kind of a shot in the dark.

Enjoy!

Picture from HenHouse.com.

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