Recipes from Mexico :: Mexican Soups and Stews
1/4 c. butter
1/4 c. flour
8 c. well-seasoned chicken broth
1 c. evaporated milk or heavy cream
Salt and white pepper
1 pkg. frozen artichoke hearts
1/2 tsp. nutmeg
Dry sherry
Garlic croutons
Cook frozen artichoke hearts in salted water according to pkg. instructions. Allow to cool in their cooking liquid and purée in blender with 1 or 2 c. of their cooking broth. Set aside.
In a Dutch oven, heat butter and add flour. Cook, stirring often, for 2 mins., but do not let it brown. Slowly add 2 c. of the broth and the evaporated milk or cream. Cook until smooth, stirring often. Add remaining broth, then season to taste.
Strain puréed artichokes into chicken stock mixture and let it come to a boil. Lower the heat and simmer for 5 mins., stirring often. Add nutmeg and correct the seasoning.
Serve laced with dry sherry and topped with fresh garlic croutons.
