2 cans artichokes – chopped (reserve liquid)
2 tbsps. dill
l batch roux (see “Cream Soups”)
3 cups milk
3 cups rich chicken stock
Method:
Make roux
Begin to add milk and chicken stock alternately. Add dill.
When thickened to desired consistency, ad artichokes. The artichoke
will thicken the soup, so at this point add the reserved liquid and
continue heating. If more thinning is required, add more milk.
Yield: 6-8 cups.