I was in the market today and there was a huge display of baby artichokes and I thought of this soup. I have not made this in awhile, so I think it will make it into this weekend rotation. I always see this as a Fall soup, why, I do not know, it could be made year round. I tend to find the fresh baby artichokes in the late Summer, early Fall, so I guess thats why I associate this soup with Fall. It is another very simple soup, with very few ingredients, again the star is the Artichokes.
10 to 12 small Artichokes, remove the tough outer layers, rough chop
2 large white onions, chopped
4 1/2 cup veggie stock, unsalted
4 tablespoons olive oil, plus more for garnishing
1 tablespoon unsalted butter
1 clove of garlic, minced
1/4 cup fresh grated parmesan cheese
Salt and Pepper to taste
Italian Parsley for garnish
In large sauce pan over medium heat , melt butter, then whisk in olive oil and add onions and saute until soft. Next add the artichokes and saute for an additional 5 minutes.
Now add stock, garlic, salt and pepper to taste, bring to a boil, reduce and simmer for 40 to 50 minutes, covered.
Remove from heat, let cool for 5 minutes, then puree, strain and return to sauce pan.
Rewarm, then serve with a garnish of cheese, olive oil and parsley