Try this delicious Artichoke soup recipe provided by Chef Bob Williamson. Perfect for a cold-evening night, this recipe will have people coming back for more.
2 pounds of Ocean Mist Baby Artichokes, rinsed and trimmed
(See video: How to Prepare Baby Artichokes for cooking)
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:How to Prepare & Cook with Baby Artichokes
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 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.
Sauté thinly sliced Butternut Squash in oil till golden. Stack in middle of bowl.