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Artichoke Soup




Source of Recipe


Williams-Sonoma Kitchen


List of Ingredients




1 lemon, halved
4 large artichokes
2 1/2 Tbs. unsalted butter
2 small yellow onions, chopped
3 garlic cloves, chopped
4 cups chicken stock
1/2 cup dry white wine
1 Tbs. chopped fresh thyme
1 russet potato, peeled and cubed
Salt and freshly ground pepper, to taste
5 oz. baby spinach
2/3 cup heavy cream, warmed
Six 1/2-inch baguette slices, brushed
with olive oil and toasted
Shaved Parmigiano-Reggiano cheese for serving


Recipe



Squeeze the juice from the lemon into a bowl of cold water and add the rinds. Working with 1 artichoke at a time, trim 1 inch off the stem. Remove the tough outer leaves until you reach the tender yellow inner leaves. Trim 1 inch off the top of the artichoke and cut in half lengthwise through the center. Using a teaspoon, scrape out the furry choke. Cut each half lengthwise and drop the artichoke quarters into the bowl of lemon water.

In a saucepan over medium heat, melt the butter. Add the onions and garlic and cook until translucent, about 5 minutes. Add 2 1⁄2 cups of the stock, the wine and thyme and bring to a simmer. Remove from the heat.

Drain the artichokes and put them in a pressure cooker along with the potato. Season lightly with salt and pepper. Add the wine mixture. Cover and cook for 20 minutes according to the manufacturer�s instructions. Release the pressure according to the manufacturer�s instructions. Add the spinach and let wilt, about 5 minutes.

Using an immersion blender, puree the soup until smooth. Strain the soup through a chinois into a saucepan and add more stock to reach the desired consistency, then whisk in the cream. Ladle the soup into warmed bowls. Top each with a baguette slice and shavings of cheese. Serves 6.