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Artichoke and Chicken Soup

Created by The Steinbeck House, Salinas

Serves 4-5

The Steinbeck House, located in author John Steinbeck's boyhood home, has been serving food centered around local produce since the 1970s. This recipe was published in the Steinbeck House's first cookbook in 1984.

Ingredients

1 tbsp butter
2 tbsp oil
1 medium onion, finely chopped
1 garlic clove, minced
2 cups cooked and diced artichoke bottoms
1 scant tablespoon curry powder
2½ tbsp flour
2 cups clear chicken broth
1 cup light cream
¾ cup shredded cooked chicken
Salt and pepper to taste

Method

  1. In a saucepan sauté onion and garlic in butter and oil for about 3 minutes or until onion is softened.
  2. Add the artichoke bottoms and the curry powder.
  3. Continue cooking very slowly until mixture is warmed.
  4. Stir in flour and chicken broth gradually, stirring constantly until soup boils.
  5. Remove from heat and put through blender.
  6. Return to saucepan.  Add the light cream and shredded chicken.
  7. Add salt and pepper to taste and reheat.

To Serve

This delicate soup can be served hot or cold.  Garnish with seasoned toasted  bread cubes is desired. 

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