French Artichoke Soup Perigourdine

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French Artichoke Soup Perigourdine

{Soupe D'Artichauts Perigourdine}

 

3 small onions, sliced

1 tablespoon olive oil

1 tablespoon flour

3 garlic cloves, minced

1 15 oz. can tomatoes, seeded, chopped, reserving liquid

4 cups stock

4 cooked artichoke bottoms, diced or one 8 oz. package of frozen

artichoke hearts, quartered

4 thick slabs toasted French bread for garnish

 

Saute the onion in the oil until lightly browned, then sprinkle in the flour and

minced garlic and stir over medium heat for a minute or two. Stir in the

tomatoes and cook until soft -- about 5 minutes. Mash the tomatoes, then pour in

the stock and reserved tomato juice. Boil gently for 30 minutes. Stir in the

artichoke and cook 20 more minutes.

When ready to serve, ladle over the toasted bread slices.