Cream Of Artichoke Soup

Ingredients

• 28 ounce artichoke hearts undrained canned
• 1 tablespoon butter 
• 0.5 cup celery chopped
• 1 quart chicken broth 
• 3 tablespoons flour all-purpose
• 1 quart milk 
• 0.5 cup onion chopped
• 1 Dash bell pepper red
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• blender
• dutch oven

Directions

1. Saut chopped onion and celery in butter in a large skillet until vegetables are tender.
2. Place vegetables and artichoke hearts in container of an electric blender; process until smooth.
3. Place flour in a large Dutch oven. Gradually add chicken broth, stirring until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in artichoke mixture; cook over medium heat until bubbly.
4. Add milk, salt, and pepper; heat thoroughly. (Do not boil.)
5. Serve warm or chilled in individual soup bowls.