Description
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Ingredients
- Olive Oil
- Butter
- Shallots
- Garlic Cloves
- All-purpose Flour
- Chicken Stock
- White Wine
- Potato
- Artichoke Hearts
- Dried Thyme
- Dried Oregano
- Cayenne Pepper
- Salt
- Cream
- Asiago Cheese
Instructions
- Heat olive oil and butter in a dutch oven or pot over medium heat
- Add the shallots and garlic
- Saute for about 5 minutes
- Add the flour and stir to coat
- Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper
- Salt to taste
- Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes
- Pure the soup
- If desired, you can freeze the soup at this point
- When ready to serve, heat the soup and whisk in the cream and asiago cheese
- Simmer until cheese is melted and soup just begins to bubble