Creamy Asiago And Artichoke Soup

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Steps

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Heat olive oil and butter in a dutch oven or pot over medium heat.

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Add the shallots and garlic.

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Saute for about 5 minutes.

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Add the flour and stir to coat.

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Add the chicken stock , white wine , potatoes , artichokes , thyme , oregano , and cayenne pepper.

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Salt to taste.

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Increase heat to bring to a simmer , then lower heat and continue to simmer , uncovered , until vegetables soften , about 20 minutes.

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Pure the soup.

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If desired , you can freeze the soup at this point.

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When ready to serve , heat the soup and whisk in the cream and asiago cheese.

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Simmer until cheese is melted and soup just begins to bubble.

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Ingredients

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olive oil, butter, shallots, garlic cloves, all-purpose flour, chicken stock, white wine, potato, artichoke hearts, dried thyme, dried oregano, cayenne pepper, salt, cream, asiago cheese