10/29/10 09:18 , Categories: Party Favorites

Wonderful soup!

One 8oz. can of cooked artichoke hearts
4 cups chicken stock
% cup white wine
2 oz. diced onion, 2 oz. diced celery
1 oz. minced garlic
l cup heavy cream
1 oz. grated Parmesan cheese
Saut6 onions, celery and garlic in butter, add chicken stock and artichoke hearts
Simmer for 20 minutes, add heavy cream, simmer for 10 minutes
Puree the soup until smooth; add Parmesan cheese, season with salt and pepper
Finish with fresh chopped basil