Cooking Instructions
1.
Thaw
Baby Artichokes (3 1/3 cups)
and roughly chop into halves or quarters.
2.
Remove dark green parts from
Leeks (2)
. 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.
3.
Slice the
Garlic (3 cloves)
, no need to mince.
4.
Peel and cut
Yukon Gold Potato (1)
in half and then into 1/4 inch slices.
5.
Heat
Extra-Virgin Olive Oil (4 Tbsp)
in a large stock pot over medium heat.
6.
Add leeks, potatoes, and garlic and cook until vegetables are softened, about 5 to 10 minutes.
7.
Remove the leaves from the
Fresh Thyme (4 sprigs)
, and discard the twigs.
8.
Add artichokes,
Chicken Stock (32 fl oz)
, thyme leaves,
Salt (1/4 tsp)
,
Ground Black Pepper (1 tsp)
and
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.
9.
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.
10.
Continuing with the immersion blender, blend in the
Heavy Cream (4 Tbsp)
, add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
11.
Return blended soup to stovetop to warm soup before serving.
12.
Cook
Cured Ham (3 oz)
in frying pan until slightly crispy. Using kitchen shears, cut the ham into ¼ slices.
13.
Ladle into bowls, drizzle with
Extra-Virgin Olive Oil (as needed)
, and sprinkle with crispy ham.
