Ingredients
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1 tablespoon olive oil
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1 tablespoon butter
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4 shallots, chopped
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3 garlic cloves, minced
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1 tablespoon all-purpose flour
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2 cups chicken stock
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1/2 cup white wine
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1 (8 ounce) can artichoke hearts, drained
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1/8-1/4 teaspoon cayenne pepper
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salt, to taste
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1/2 cup cream or 1/2 cup half-and-half
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4 ounces asiago cheese, grated
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1 potato, peeled and chopped into 1/2 inch cubes
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.
- Purée the soup (An immersion blender works well here!).
- 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.