Baby Artichokes (3 1/3 cups)
and roughly chop into halves or quarters.
Remove dark green parts from
. Slice white parts in half lengthwise and chop into 1/4 – 1/2 inch slices. Rinse leeks well in water to remove any sand and drain in colander.
Garlic (3 cloves)
, no need to mince.
Peel and cut
Yukon Gold Potato (1)
in half and then into 1/4 inch slices.
Extra-Virgin Olive Oil (1/4 cup)
in a large stock pot over medium heat.
Add leeks, potatoes, and garlic and cook until vegetables are softened, about 5 to 10 minutes.
Remove the leaves from the
Fresh Thyme (4 sprigs)
, and discard the twigs.
Chicken Stock (32 fl oz)
, thyme leaves,
Salt (1/4 tsp)
Ground Black Pepper (1 tsp)
Cayenne Pepper (1/8 tsp)
. Bring to a simmer and cook until artichokes and potatoes are very soft, about 20 to 30 minutes. Remove from heat and let cool for a few minutes before handling.
Using an immersion blender, blend all ingredients together in the stock pot until you have a smooth puree. If the soup is too thick, add
Water (to taste)
to reach the desired consistency.
Continuing with the immersion blender, blend in the
Heavy Cream (1/4 cup)
Salt (to taste)
Ground Black Pepper (to taste)
Return blended soup to stovetop to warm soup before serving.
Cured Ham (3 oz)
in frying pan until slightly crispy. Using kitchen shears, cut the ham into ¼ slices.
Ladle into bowls, drizzle with
Extra-Virgin Olive Oil (as needed)
, and sprinkle with crispy ham.