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  Artichoke Soup
   Soups
   The French Laundry/ William Sonoma Kitchen
   6/18/2008
Ingredients:
1 c white wine
1 c olive oil/ plus more for cooking
4 c low sodium chicken broth
juice of 2 lemons
8 artichokes, outer leaves, stems & furry chokes removed
2 each: carrots, onions & shallots, sliced
2 garlic cloves, chopped
1 c heavy cream
salt to taste
Instructions:
In a bowl, combine wine, 1 c olive oil, broth, lemon juice & artichokes.

In a soup pot over medium heat, coat bottom with olive oil. Add carrots, onions, shallots & garlic. Saute, stirring occasionally, without browning, until tender, 5-6 minutes.

With a slotted spoon, transfer artichokes from liquid into pot. Strain liquid thriugh a fine-mesh sieve into pot. Bring to a simmer; cook artichokes until tender when pierced, 18-20 min.

With a slotted spoon, transfer artichokes to a clean pot & strain liquid into pot; discard solids.

Add cream & salt. With a stick blender, puree mixture until smooth.

Ladle soup into individual bowls & garnish as desired.

Garnish: croutons & extra virgin olive oil.
Serves 4.
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