Artichoke Parmesan Soup by Chef John Ponticelli.


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.

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