A simple puree of artichoke hearts in broth with a bit of garlic and cream makes one of the tastiest imaginable. Now follow this recipe to enjoy the most delicious soup.

Ingredients of Artichoke Soup

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided
1/2 onion, diced (about 1 1/4 cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar;
Salt
1/4 cup flour;
1 cup cream

How to Make Artichoke Soup

1. In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.
2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Put in 1/4 teaspoon salt in it.
3. Bring the mixture to a boil over high heat, and then reduce the heat and simmer, loosely covered, for 30 minutes.
4. While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.
5. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with a roux, whisking in 1 tablespoon at a time; you may not use all the roux.
6. Blend the soup using a stand or immersion blender, and strain if desired. Return the soup to the pot, adjust the thickness with an additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.