Serves: 6
Prep Time: 60 minutes plus chilling timeIngredients
- 4 large artichokes (heart & stem meat only)
- 4 medium leeks (washed and diced)
- 2 yellow onions (diced)
- 4 tbsp butter
- 2 medium russet potatoes (diced)
- 4 cups chicken stock (cold)
- 2 cups heavy cream
- Salt, pepper and nutmeg to taste
Directions
In a large thick bottomed saucepan, on medium heat add the butter and sweat (sauté without browning) the artichoke, leek and onion.
Add the potatoes and stir.
Add chicken stock and bring to a simmer.
Simmer for 40 minutes or until all vegetables are very soft and tender.
Using a blender or immersion blender, puree until smooth. Work in small batches for safety, hold a towel on your blender to prevent violent spills.
Pour soup back into your saucepan and season. Add cream to reach desired consistency, bring back to simmer.
Chill thoroughly over an ice bath and serve.
Garnish with a drizzle of lemon oil and chives.