Cream Of Artichoke Soup

Artichokes are combined with potatoes, heavy cream and chicken stock to make a savory and scrumptious soup recipes, this is adapted from the cookbook Bistro by Gerald Hirigoyen. Cream of artichoke soup makes an elegant appetizer or a satisfying meal served with some crusty bread and a side of salad. This soup also contains onions, celery, hazelnuts, Armagnac, olive oil, and salt and pepper. Cream of artichoke soup is a delectable entrée for Mediterranean dishes and French cuisine.

Ingredients

6 medium artichokes
1/3 cup olive oil
1 white onion, chopped
3 celery stalks, chopped
1 large russet potato, peeled and chopped
6 cups chicken stock
½ cup hazelnuts (filberts; optional)
1 tablespoon salt
1 teaspoon freshly ground pepper
2 cups heavy cream
1/3 cup Armagnac

Preparation:
1. For each artichoke, remove the top half and trim the stem so it’s even with the bottom of the vegetable. Remove all the outer leaves until you discover the tender, pale green leaves of the heart hidden inside. Spread those tender leaves and remove the prickly inner choke with a spoon. Cut each artichoke heart into eights, lengthwise.

2. Preheat the oven to 400 degrees F. In a large saucepan, warm the olive oil over medium heat. Add the onion and celery and sauté until golden and tender. Add the artichoke hearts, potato, and stock. Bring to a boil. Reduce the heat, cover, and simmer for about 45 minutes, or until thickened.

3. In the meantime, if using the nuts, spread them single layer onto a baking sheet. Toast for 5 minutes in the oven. Pour the nuts into a kitchen towel, cover with another towel, and rub the nuts between your hands to remove their skins. Cool and chop.

4. Using an immersion blender, puree the contents of the saucepan. Strain. Add salt, pepper, cream, and Armagnac and bring to a simmer. Serve soup with nuts sprinkled over it, if desired.