ARTICHOKE SOUP (for eight)

7 tablespoons unsalted butter

sliced hearts from 6 large artichokes (leaves and choke discarded, stems peeled)

1 medium leek, white and light green part, sliced and rinsed

6 garlic cloves, chopped

½ cup sliced yellow onion

3 shallots, sliced

8 ounces Yukon Gold potatoes, peeled and sliced

12 cups chicken or vegetable stock

½ bay leaf

2 sprigs thyme

4 sprigs parsley

¼ teaspoon cracked black peppercorns

½ cup heavy cream

salt to taste

sautéed sliced shiitake and/or enoki mushrooms for garnish (optional)

 

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1.In a large pot, melt 3 tablespoons of the butter and cook the artichoke hearts, leek, garlic, onion and shallots until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley and peppercorns in cheesecloth and add to the pot. Simmer, uncovered, 1 hour.

2. Remove and discard the herbs. Puree the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and serve.

 

adapted from Jonathan Reynolds, the New York Times