Herbed Cream Of Artichoke Soup

• 2 cups half and half
• 5 tablespoons butter
• 5 tablespoons all purpose flour
• 7 cups Artichoke Stock*
• 5 tablespoons Madeira
• 1/8 teaspoon freshly ground nutmeg
• Dash of hot pepper sauce
• Salt
• *Artichoke Stock
• Makes 7 cups
• 1 quart chicken stock, preferably homemade
• 2 cups beef stock, preferably homemade
• 2 cups water
• 1/2 cup dry white wine
• 5 large artichokes
• 1 boiling potato, peeled
• 1 medium onion
• 1 small celery stalk, chopped
• 1/2 medium turnip, peeled and halved
• 1 medium leek, white part only, chopped
• 6 fresh parsley sprigs
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Herbes de Provence, crumbled
• 1/2 teaspoon dried oregano, crumbled
• 1/4 teaspoon celery salt
• 1/8 teaspoon dried marjoram, crumbled
• 1/8 teaspoon ground coriander
• Bring all ingredients to boil in stock pot over high heat. Reduce heat and simmer 1 hour. Remove artichokes with slotted spoon. Discard tough leaves and chokes. Return soft leaves and hearts to stock. Puree in batches in blender or processor. Cool to room temperature. Strain through fine sieve.

1. Bring half and half to boil in small saucepan. Melt butter in heavy large saucepan over low heat.
2. Whisk in flour and cook 3 minutes. Whisk in boiling half and half, then Artichoke Stock. Blend in Madeira and nutmeg. Add hot pepper sauce and salt to taste.
3. Stir until warmed through. Ladle into bowls and serve immediately.

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Taken from www.epicurious.com/recipes/member/views/-herbed-cream-of-artichoke-soup-50025959 (may not work)