Creamy Asiago And Artichoke Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 shallots, chopped
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 2 cups chicken stock
• 1/2 cup wine
• 1 potato, peeled and chopped into 1/2 inch cubes
• 1 (8 ounce) can artichoke hearts, drained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/8-1/4 teaspoon cayenne pepper
• salt, to taste
• 1/2 cup cream or 1/2 cup half-and-half
• 4 ounces asiago cheese, grated

Recipe

• 1 heat olive oil and butter in a dutch oven or pot over medium heat.
• 2 add the shallots and garlic; saute for about 5 minutes. add the flour and stir to coat.
• 3 add the chicken stock, wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. salt to taste.
• 4 increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes.
• 5 purée the soup (an immersion blender works well here!).
• 6 if desired, you can freeze the soup at this point.
• 7 when ready to serve, heat the soup and whisk in the cream and asiago cheese.
• 8 simmer until cheese is melted and soup just begins to bubble.