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Ingredients

• 2 cups fat-skimmed chicken broth
• 1 cup champagne vinegar or white wine vinegar
• 1/2 cup dry white wine
• 2 dried bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 2 artichokes (each about 4 in. wide)
• 2 heads fennel (each 3 to 3 1/2 in. wide)
• 4 leeks (each about 3/4 in. thick)
• 1 head celery (about 2 1/2 in. wide)
• 1/4 cup whipping cream
• 1 can (2 oz.) anchovy fillets, drained
• 2 hard-cooked large eggs, shelled and mashed

Description

Prep And Cook Time: About 2 Hours And 20 Minutes. Notes: Up To 1 Day Ahead, Cook Vegetables; Cover In Liquid And Chill. Garnish Salads With Frisée And Red Or White Belgian Endive.

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