8 c. chicken stock
2-14 oz. cans artichoke hearts, drained and quartered
2 c. chopped scallions, divided
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 c. unsalted butter
1/4 c. plus 1 tbsp. flour
3/4 lb. medium shrimp, peeled and deveined
2 c. cream
2 c. half and half
1 tbsp. chopped parsley
Pour
chicken stock into a large pan, bring to a boil and then lower
temperature to simmer until stock is reduced by half. Add artichoke
hearts, 1 c. scallions, thyme, salt and cayenne pepper. Bring to a
boil, reduce heat and simmer for 12 mins. In a smaller pot, melt
butter; add flour and cook a few minutes on low. Slowly add about 1 1/2
c. liquid from the first pot; stir to thicken mixture. Return all to
the first pot. Add shrimp; simmer just a couple of mins. so the shrimp
are pink, but not overcooked. Remove shrimp; set aside. Stir in cream
and half and half. Simmer 8-10 mins. To serve: divide cooked shrimp
among bowls, ladle soup over shrimp and sprinkle with remaining 1 c.
scallions and parsley. Soup can also be served chilled.
