Add to a dutch oven or large heavy pot over medium heat:
Cook about five minutes, stirring often. Add:
Bring to a boil, reduce heat and simmer until vegetables are tender, about twenty minutes. Puree entire soup, in batches if needed. Add to a blender:
Blend until smooth. Stir cheese mixture into soup.
Recipe adapted from Food Network
recipe/creamy artichoke soup.txt · Last modified: March 16, 2011 by Dave Leach