Today I made the Shrimp Artichoke Soup. Here is the recipe. I made some alterations which I've described below the recipe.
Shrimp and Artichoke Soup:
24 oz artichoke quarters (TJ frozen for me)
1 qt chicken stock (I used veggie stock and will probably try fish stock)
1 T thyme leaves
1 C chopped green onions
1/4 C butter
1/4 C flour plus 1 T
1 qt heavy cream
1 lb shrimp, peeled and deveined
Salt to taste
Joe's Stuff to taste ( This is a NOSOC product but you can use any creole type seasoning) I used about 2 T
1 C chopped green onion for garnish
1 T chopped parsley for garnish
Combine artichokes, stock, 1 C green onions, salt, Joe's stuff, and thyme to pot and bring to boil. Reduce heat and simmer for about 12 minutes. Combine butter and flour in a small pan and make a light roux - cooking about 5 minutes. Add roux and heavy cream and continue simmering 10 minutes. Add shrimp and simmer another 5 minutes. Garnish with green onions and parsley in the bowls.
This was how we had it at school. At home, I added a few shrimp and used the immersion blender to make the soup creamy and smooth. Then I tossed in the remaining shrimp and simmered.
I also added a T of sherry to the bowl before serving. I served it with white wine and garlic bread.
If you're ever in New Orleans be sure to take a class and tell Ann I sent you. You'll love it.