Why not add shrimp?
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1Puree artichokes in processor with small amount of the chicken stock. Saute shallots in butter. Stir in flour and cook until roux is light brown.
2Slowly blend in remaining stock, cream, artichoke puree and seasonings. Cook, seasoned shrimp may be added at this point.
3Garnish with cooked crumbled bacon and a little shredded cheddar.
About this Recipe
Course/Dish: Cream Soups