Artichoke Soup


  • 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


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

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