Lemon Artichoke Soup
Source: CHEF
Ingredients
6 lb. celery, small diced
1 lb. 8 oz. onion, small dice
6 oz. butter
2 Gallons and 1 quart veloute (blond roux and chicken stock)
1 quart hot milk
Salt and white pepper to taste
4 - 10 lb. cans artichokes, halved
Zest and juice of three lemons
Butter to brown artichokes
6 c. heavy cream
Grated gruyere to garnish
Directions
Sweat the celery, onion, and butter until tender but not brown. Add the veloute. Skim any scum or fat from the top and puree the vegetables with a beurre mixer. Pass through a china cap. Add the hot milk and season to taste. Saute the artichokes and lemon zest until browned in butter. Deglaze the pan with the lemon juice. Put the heavy cream and artichokes in the soup, top with the grated gruyere garnish, and serve.
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