Artichoke Soup

• 1 medium onion, finely chopped
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 2 c. chicken stock or broth
• 1 (10 1/2 oz.) can cream of celery soup
• 1/2 soup can milk
• 2 Tbsp. finely chopped fresh parsley
• 1/4 tsp. curry powder
• 1/4 tsp. allspice
• 1 (16 oz.) can artichoke hearts, drained and rinsed
• 1/2 pt. half and half or light cream
• 1/8 tsp. salt or to taste
• 1/8 tsp. pepper or to taste
• 1/8 tsp. hot pepper sauce or to taste

1. In a large saucepan, saute onion in butter until soft.
2. Add flour and cook for 2 minutes, stirring constantly; remove from heat.
3. Add chicken stock, celery soup, milk, parsley, curry powder and allspice.
4. In blender or food processor, chop artichoke hearts; add half to soup and cook for 5 minutes on medium heat. Puree soup mixture in blender or processor 1/2 at a time.
5. Return to saucepan and add half and half or cream; add salt, pepper and hot pepper sauce to taste and remaining chopped artichokes.
6. Cook for 5 minutes, stirring constantly.
7. Refrigerate and serve cold. Makes 8 cups.

onion, butter, flour, chicken, cream of celery soup, milk, parsley, curry powder, allspice, hearts, light cream, salt, pepper, hot pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629670 (may not work)