Artichoke Soup

Ingredients

• The hearts from 5 large artichokes
• 5 Tbsp butter, divided
• 1 medium size leek, white-and-light green parts only, sliced and rinsed
• 6 garlic cloves, chopped
• 1/2 cup chopped shallots
• 8 oz of Yukon Gold potatoes, peeled and diced
• 12 cups of chicken stock or vegetable stock, for vegetarian option
• 1/2 bay leaf
• 2 sprigs thyme
• 4 sprigs of parsley
• 1/4 teaspoon cracked black peppercorns
• 1/4 cup of cream
• Salt to taste

Directions

1. Start by trimming the artichokes. Pull away the outer leaves until you reach the fuzzy choke at the center.
2. Set aside most of the leaves if you want to steam them separately and eat them with melted butter or mayonnaise. Good artichoke leaves deserve a second act.
3. Use a small knife to cut out the thistly choke, then discard it. Trim or peel off the tough exterior of the stems and throw that away too. Leave 1 to 2 inches of stem attached to each artichoke heart; anything longer can be discarded.
4. Slice the hearts, or chop them, to 1/4-inch thickness. In a large, thick-bottomed pot, melt the butter over medium heat. Add the artichoke hearts, sliced leek, garlic, and shallots, and cook until everything softens without taking on color.
5. Add the peeled diced potatoes and the stock. Wrap the bay leaf, thyme, parsley, and peppercorns in cheesecloth, then tuck the bundle into the pot. Raise the heat until the soup begins to simmer, then reduce the heat so it keeps simmering gently. Cook uncovered for 1 hour.
6. Remove the herb bundle and discard it. Purée the soup, then press it through a fine mesh sieve with a rubber spatula. If you are making it ahead, this is the place to pause and refrigerate it until you are ready to serve.
7. When it is time to serve, warm the soup and stir in the remaining butter and the cream. Add salt to taste, then serve.