As the Garde Manger Chef at Tulalip Resort Casino, I mainly prepare cold menu creations. Since the winter months are upon us, I wanted to share one of my favorite soup recipes. It’s simple and easy to make.
What I love about this soup is that it offers a rich flavor that you and your guests will enjoy.
When I serve this at home, I like to serve a nice warm loaf of French bread to complement the soup and to sop up every drop.
Serves 4-6 people
2 cups canned quartered artichoke hearts, chopped medium
2 cups Parmesan cheese, shredded
1 white onion, diced
2 tablespoons fresh garlic, chopped
1 tablespoon black pepper
1 tablespoon kosher salt
¼ pound salted butter
1 cup chicken broth
1 quart whipping cream or heavy cream
5 dashes Tabasco
Making the Soup
Place a 4-quart sauce pot on medium heat. Add butter, onions and garlic, sautéing until translucent. Add artichokes and simmer until hot.
Pour in chicken broth and bring to a light boil. Add whipping cream and simmer until hot, which is about 5 minutes (do not let the mixture boil).
Stir in salt, pepper and Tabasco.
Add Parmesan cheese** and whisk until it is fully dissolved.
Chef Hack: The Parmesan cheese helps to thicken the soup.