1. In a large soup pot, heat olive oil, add chopped onion and chopped celery and dash of salt. Allow to caramelize. 2. Quarter artichokes, removing chokes, add to pot. Add diced potato and bay leaves. 3. Add water to cover. 4. Cover and bring to a boil, reduce heat and simmer for 45 minutes. 5. In batches, puree in blender or food processor. Strain through fine meshed sieve or chinois to remove fibers. 6. Return to pot. Add cream, salt and pepper to taste. 7. Reheat. 8. Serve in heated soup plates with chopped nuts sprinkled over as garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
