I love artichokes! But I know nothing about artichoke soups.

This soup is perfectly grandma Joyce. It is simple (includes canned soup), rich (half and half is involved), and refined (artichoke hearts…mmmm). Similar to a bisque its flavors were so well balanced and delicate.

I’m sure this was served at numerous dinner parties at Grandma Joyce’s house!

Artichoke Soup

1 can cream soup – chicken
1 can cream celery soup
3 cups milk
1/4 tsp curry powder
salt and pepper
1/2 cup finely chopped green onion
1/2 cup grated carrot
1 large (or 2 small) cans artichoke (in water, not marinade), halved
2 cups shrimp cooked and shelled (optional)
cheddar cheese, grated (optional)
hot sauce (optional)

Mix all ingredients except those that are optional over medium low heat. When the soup is heated through, add shrimp, cheese or hot sauce and serve. Do not bring above a low simmer as you don’t want the ingredients to curdle.

I skipped the shrimp in my serving and loved its simplicity. My tasters added cheese to one bowl and shrimp to the other with a dash of hot sauce and they loved both. Use what sounds best to you!

All ingredients will go in at once…the best kind of recipe!

Tadaaa! Save some green onions for your garnish.