Cream of Artichoke Soup

1/4 cup butter
1/4 cup flour
8 cups well-seasoned chicken broth
1 cup evaporated milk or heavy cream
Salt and white pepper
1 package frozen artichoke hearts
1/2 teaspoon nutmeg
Dry sherry
Garlic croutons

Cook frozen artichoke hearts in salted water according to package instructions. Allow to cool in their cooking liquid and pur�e in blender with 1 or 2 cups of their cooking broth. Set aside.

In a Dutch oven, heat butter and add flour. Cook, stirring often, for 2 minutes, but do not let it brown. Slowly add 2 cups of the broth and the evaporated milk or cream. Cook until smooth, stirring often. Add remaining broth, then season to taste.

Strain pur�ed artichokes into chicken stock mixture and bring to a boil. Lower heat and simmer for 5 minutes, stirring often. Add nutmeg and correct the seasoning.

Serve laced with dry sherry and topped with fresh garlic croutons.