- 1 lemon, halved
- 4 large artichokes
- 2 1⁄2 Tbs. unsalted butter
- 2 small yellow onions, chopped
- 3 garlic cloves, chopped
- 4 cups chicken stock
- 1⁄2 cup dry white wine
- 1 Tbs. chopped fresh thyme
- 1 russet potato, peeled and cubed
- Salt and freshly ground pepper, to taste
- 5 oz. baby spinach
- 2⁄3 cup heavy cream, warmed
- Six 1⁄2-inch baguette slices, brushed
with olive oil and toasted
- Shaved Parmigiano-Reggiano cheese for serving
In a saucepan over medium heat, melt the butter. Add the onions and garlic and cook until translucent, about 5 minutes. Add 2 1/2 cups of the stock, the wine and thyme and bring to a simmer. Remove from the heat.
Drain the artichokes and put them in a pressure cooker along with the potato. Season lightly with salt and pepper. Add the wine mixture. Cover and cook for 20 minutes according to the manufacturer's instructions. Release the pressure according to the manufacturer's instructions. Add the spinach and let wilt, about 5 minutes.
Using an immersion blender, puree the soup until smooth. Strain the soup through a chinois into a saucepan and add more stock to reach the desired consistency, then whisk in the cream. Ladle the soup into warmed bowls. Top each with a baguette slice and shavings of cheese. Serves 6.