Source: Sarah Henkin, CUESA's Market Chef.

This recipe was demonstrated at CUESA's Food Wise Booth on April 14, 2009.

Serves 4

INGREDIENTS

1 tablespoon butter
4 artichokes; hearts and peeled stems, chopped
½ medium onion, chopped
1 bunch green garlic, chopped
1 large or 2 small leeks; white and light green part only, rinsed well and chopped
½ carrot, peeled and chopped
1 bulb fennel, chopped
1 medium size potato, peeled and chopped
Kosher salt
¼-1/2 cup heavy cream
Fresh lemon juice
Freshly cracked black pepper

PREPARATION

1. Heat a heavy bottomed pot over medium flame. Melt butter and add artichoke, onion, leek, carrot, and fennel. Cook vegetables together until just beginning to get tender, for about 5 minutes. Add potato, a couple teaspoons salt and just enough water to cover. Simmer until artichokes and potato are cooked through, 20-30 minutes.
   
   
2. Working in batches, add soup to blender and puree until smooth. Pour soup back into the pot over low flame, stir in cream until soup is your preferred consistency. If it is too thick, you can also add water to thin it out. Taste for seasoning; add salt, lemon juice and freshly cracked pepper to taste. Serve hot.