Cream of Artichoke Soup

Directions

1. Drain marinade from artichokes and put into a large pot.
2. Add the garlic, onion and leek and bring to a boil. Once mixture boils, immediately reduce heat to low, cover, and cook for 10 minutes.
3. Pour one can of the chicken broth into a small bowl. Blend in the four until totally dissolved.
4. Slowly add the flour mixture to the garlic, leeks and onions. Bring to a boil, stirring continuously. Boil for 1 minute or until mixture thickens.
5. In a blender, add the hot mixture along with the artichokes and blend until smooth; return mixture to the pot and pour in second can of chicken broth, the half-and-half and brandy. Season with salt and pepper.
6. Heat soup only until heated through. Ladle soup into bowls and garnish with parsley and a dollop of Crème fraiche.