Artichoke Soup

From: Chef Bob Williamson. Yield: 4 servings.

2 pounds Ocean Mist Baby Artichokes, prepared

3 Tbsp. butter

½ large onion

3 Tbsp. flour

8 cups chicken broth or vegetable stock

2 celery stalks

1 leek (white part only)

3-4 garlic cloves

1 sprig thyme

½ cup cream (optional)

salt, white pepper, nutmeg and cayenne to taste for garnish, as desired, butternut squash sauteed in oil

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 ½ cup cream, if desired.

For garnish: Sauté thinly sliced butternut squash in oil till golden. Stack in middle of bowl.