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Ingredients

• 1 lemon, halved
• 4 large artichokes
• 2 1⁄2 Tbs. unsalted butter
• 2 small yellow onions, chopped
• 3 garlic cloves, chopped
• 4 cups chicken stock
• 1⁄2 cup dry white wine
• 1 Tbs. chopped fresh thyme
• 1 russet potato, peeled and cubed
• Salt and freshly ground pepper, to taste
• 5 oz. baby spinach
• 2⁄3 cup heavy cream, warmed
• Six 1⁄2-inch baguette slices, brushed
  ; ;with olive oil and toasted
• Shaved Parmigiano-Reggiano cheese for serving

Description

After Trimming The Artichokes, Drop Them Into A Bowl Of Lemon Water To Help Prevent Discoloration. To Ensure A Velvety-smooth Texture, Pass The Pureed Soup Through A Chinois. This Conical Strainer, A Favorite In Restaurant Kitchens, Filters Out Small Lump

Williams-Sonoma