1 tablespoon unsalted butter
2 yellow onions, diced
3 stalks celery, diced
1 pound artichokes, peeled and sliced
1 clove garlic, minced
1 shallot, minced
¼ cup dry white wine
2 cups chicken stock
1 cup heavy cream
Salt and freshly ground pepper
1 cup 2% milk
5 peppercorns, cracked
3 thyme sprigs
1 cup grated Parmegiano Reggiano
2 teaspoons salt
In a heavy bottom stockpot over medium heat, melt butter and sauté onions and celery for 3
minutes or until onion is translucent.
Add artichokes, garlic and shallots and cook for 2 minutes.
Deglaze with white wine and add chicken stock.
Bring to a boil and simmer for 25 to 30 minutes or until artichokes are tender to the touch.
Transfer into a food processor and blend until smooth.
Pour mixture into a clean pot, whisk in heavy cream and bring to a simmer.
Adjust seasoning with salt and pepper.
Remove from heat and keep warm.
For froth, in a small saucepan over medium heat, combine ¼ cup milk, peppercorns and thyme
and warm until milk bubbles around the edges.
Whisk in cheese and season with salt.
Transfer into a glass bowl and let cool.
Just before serving, in a small sauté pan over high heat, mix a small amount of cheese mixture
and milk and whisk briskly until warm and frothy. Repeat as many times as necessary.
To serve, pour soup into warmed soup bowls and garnish with a spoonful of froth.
You can combine this amazing recipe with some others from our collection.