Artichoke Soup

Ingredients:

• 1 cup white wine
• 1 cup olive oil, plus more for cooking
• 4 cups low sodium chicken broth
• juice of 2 lemons
• 8 artichokes
• 2 carrots, sliced
• 2 onions, sliced
• 2 shallots, sliced
• 1 cup heavy cream
• salt, to taste

Instructions:

In a mixing bowl, combine the wine, 1 cup olive oil, broth, lemon juice and artichokes. In a soup pot over medium heat, coat the bottom with olive oil. Add the carrots, onions, shallots and garlic. Saute, stirring occasionally, without browning, until tender for 5 to 6 minutes. With a slotted spoon, transfer the artichokes from the liquid into a pot. Strain the liquid through a fine mesh sieve into the pot. Bring to a simmer and cook the artichokes until tender when pierced, roughly 18 to 20 minutes. With a slotted spoon, transfer the artichokes to a clean pot and strain the liquid into the pot, discarding the solids. Add the cream and salt. With a stick blender, puree the mixture until smooth. Serve.