Source: Chef Bob Williamson

Serves: 4

Ingredients

2 pounds of Ocean Mist Baby Artichokes, prepared
3 tablespoon butter
1/2 large Onion
3 tablespoons flour
8 cups chicken broth or vegetable stock
2 Celery stalks
1 Leek (white part only)
3-4 garlic cloves
1 sprig thyme
1/2 cup cream (optional)
salt, white pepper, nutmeg and cayenne to taste

Directions

Procedure:
Slice Onion, wash and chop Celery and Leek. Choose a non-reactive saucepan (not aluminum) and gently "sweat" the vegetables and garlic in the butter for 3-4 minutes; sprinkle in the flour and stir well. Add the chicken stock, bring to a boil.

Roughly chop the prepared Baby Artichokes (See Baby Artichokes) and add to stock with the thyme. Simmer 25-30 minutes or until the Artichokes are tender.

Strain the soup and puree the Artichokes in a food processor. Re-combine the puree and liquid and puree further in batches in a blender.

Strain to remove the remaining solids. Reheat and season to taste with salt, white pepper, nutmeg and a pinch of cayenne. Finish with 1/2 cup cream, if desired.

Garnish:
Sauté thinly sliced Butternut Squash in oil till golden. Stack in middle of bowl.