Artichoke Soup

ARTICHOKE SOUP

2 medium artichokes
1/4c butter
2/3c finely chopped onion
1 medium carrot, chopped
1/3c finely chopped celery
1 clove garlic, minced
3T all purpose flour
3-1/2 c chicken broth
1/2c milk
1/4c dry white wine
1 bay leaf
1/2t Worcestershire sauce
1/4t thyme
1/8t chevril
sour cream
celery leaves for garnish (opt.)

With sharp knife, remove stems and loosen bottom leaves from artichokes. With kitchen scissors, trim off tips of leaves. Place artichokes in sauce pot just large enough to hold them. Pour in enough water to come halfway up artichokes. Cook over medium heat about 20 minutes or until tender. Remove from sauce pot and cool. Remove any tough leave and the fuzzy "choke" from centers of artichokes and discard. Pull out remaining leaves from the artichoke; reserve the leaves and the hearts. In large saucepan, melt butter over medium heat, add onion, carrot, celery, garlic, and artichoke hearts & leaves. Cook, stirring occasionally, about five minutes or until vegetables are soft. Stir in flour. Gradually stir in broth until smooth and well blended. Add remaining ingredients. Cover; simmer20 minutes. In blender container, process soup in batches until pureed. Pour soup, through sieve or strainer, back into saucepan. Heat 2-3 minutes. Serve with sour cream and garnish with celery leaves, if desired.