6 cups chopped sweet onions (4 large onions)
8 tablespoons unsalted butter (one stick) or margarine
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken or vegetable stock
6 cups medium-diced white boiling potatoes,
unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (approx. 3 pounds)
2 cups half and half (substitute using non-fat, half and half, regular milk or skim milk)
1/2 pound sharp white cheddar cheese, grated
In a large soup pot on medium heat add the onions and butter and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.
Cream of Artichoke Soup
4 tablespoons extra-virgin olive oil
3 leeks, white part only, washed well and chopped
2 clove garlic, minced
1 medium or 2 small potato, peeled and chopped
2 (8-ounce) packages frozen artichoke hearts, thawed
4 cups vegetable stock
3/4 cups plain yogurt
1/4 cup half & half
3 tablespoons parmesan cheese
4 tablespoons chopped chives, for garnish
salt and pepper to taste
Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 25 minutes.
*Using a handheld immersion blender, or in a blender in small amounts, puree the soup. Add the yogurt & half and half.
Ladle the soup into serving bowls. Top with sprinkled parmesan cheese and chives.
* Blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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