Acadia Tomato-Artichoke Soup
By: Elizabeth Mcguire
Updated: November 13, 2012
Ingredients:
1 tbsp minced garlic
1 quart chicken stock
1 quart heavy cream
2 cans cleaned artichoke hearts
1 cups tomato paste
1tbsp fennel seed
1 tbsp fresh or dried basil
Grated parmesan
Salt & Pepper
Directions:
In 1 gallon stock pot, saut garlic until tender, add artichoke hearts, fennel seed, and basil. Saut 2-3 minutes. Add chicken stock. Bring to a boil while stirring in tomato paste. Add cream and simmer on low for15-20 minutes. Salt & Pepper to taste. Garnish with grated parmesan cheese.
