Artichoke and Yellow Finn Soup Courtesy Of: California Artichoke Advisory Board Artichoke and Yellow Finn Soup Serves 24 Artichoke Soup 75 g or 3 oz Wholesome Farms Butter 550 g or 1 lb, 4 oz Onions, thinly sliced 3 thyme 2 Bay Leaves 3 Garlic cloves, thinly sliced 9 Artichokes, medium-sized 75 ml or 1/3 cup White wine 2 1/4 L or 2 1/4 quarts Chicken stock or chicken broth Salt and pepper, to taste Fresh lemon juice, to taste Yellow Finn Soup 3 Leeks, thinly sliced, white 75 g or 3 oz Wholesome Farms Butter 6 Yellow Finn potatoes, medium-sized, peeled, cut into chunks 2.5 L or 2 1/2 quarts Chicken stock or chicken broth 375 mL or 1 1/2 cups Créme Fraiche or sour cream Chevril sprigs, for garnish To prepare artichoke soup, heat butter in pot; add onions, thyme leaves. Cook until onions soften. Add garlic, cook one minute; set aside.

For each artichoke, cut off top 2/3rd of leaves; discard. Bend back outer petals top snap off from base until light green leaves show. Cut off top dark green portion of leaves. Trim stem half inch (1 cm) from base; peel dark green skin off stem. Halve artichoke; cut each half into thin slices, repeat with remaining artichokes.

Add sliced artichokes to onion mixture in pot. Stir in wine; bring to simmer. Add stock; cook at simmer until artichoke test tender. Season with salt, pepper and lemon juice to taste. Remove thyme sprigs and bay leaves. Purée soup in electric blender; set aside.

To prepare Yellow Finn Soup, heat butter in pot; add leeks. Cook until leeks soften; add potatoes and stock. Bring mixture to boil; reduce heat to simmer and cook until potatoes test tender. Season to taste with salt. Purée soup in electric blender; set aside. Ladle 4 oz (100 mL) each soup simultaneously into each serving bowl, allowing soups to meet in the centre. Garnish with dollop of Créme fraiche or sour cream and a sprig of chevril.