2 tbsp olive oil
1 onion, finely chopped
3 lbs fresh baby artichokes, outer leaves removed, leaf tips trimmed and hearts
cut into quarters
2 cups Swanson® chicken broth
1/2 cup white wine
1 lb mixed shellfish (shrimp, crabmeat, scallops)
1 cup heavy cream
2 tbsp chopped parsley
1 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. white pepper
Heat oil in large saucepan, add onion and cook gently for 5 minutes or until
softened. Add artichokes, broth and wine. Cover and simmer 20 to 30 minutes
or until artichokes are tender and a leaf pulls away easily. Process
mixture in food processor until smooth. Return soup to saucepan. Stir
in fish, cream, parsley, salt, nutmeg and pepper. Simmer very gently, uncovered
over low heat 10 minutes. DO NOT BOIL or fish will become tough.
6 servings
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