Two Soups in a bowl: Artichoke and Yellow Finn Courtesy Of: California Artichoke Advisory Board Two Soups in a bowl: Artichoke and Yellow Finn 24 servings Artichoke Soup: 3 oz. SYSCO butter 1 lb., 4 oz. SYSCO Imperial onions, thinly sliced 3 SYSCO Natural thyme sprigs 2 SYSCO Natural bay leaves 3 SYSCO Imperial garlic cloves, thinly sliced 9, medium-sized California artichokes 1/3 cup White wine 2-1/4 qts. SYSCO Supreme chicken stock or SYSCO Classic chicken broth SYSCO Imperial fresh lemon juice, to taste SYSCO Classic salt, SYSCO Imperial/McCormick pepper, to taste Yellow Finn Soup: 3 SYSCO Imperial leeks, white only, thinly sliced 3 oz SYSCO butter 6, medium-sized Yellow Finn potatoes, peeled, cut into chunks 2-1/2 qts. SYSCO Supreme chicken stock or SYSCO Classic chicken broth 1-1/2 cups Crème fraîche or SYSCO Imperial sour cream SYSCO Natural chervil sprigs, for garnish 1. To prepare artichoke soup, heat butter in pot; add onions, thyme and bay leaves. Cook until onions soften. Add garlic, cook 1 minute; set aside.
2. For each artichoke, cut off top 2/3 of leaves; discard. Bend back outer petals to snap off from base until light green leaves show. Cut off top dark green portion of leaves. Trim stem ½-in. from base; peel dark green skin off stem. Halve artichoke; cut out fuzzy center. Cut each half into thin slices; repeat with remaining artichokes.
3. Add sliced artichokes to onion mixture in pot. Stir in wine; bring to simmer. Add stock; cook at simmer until artichokes test tender. Season with salt, pepper and lemon juice to taste. Remove thyme sprigs and bay leaves. Puree soup in electric blender; set aside.
Yellow Finn Soup 1. Heat butter in pot; add leeks. Cook until leekssoften; add potatoes and stock. Bring mixture to boil, reduce heat to simmer and cook until potatoes test tender. Season to taste with salt. Puree soup in electric blender; set aside.
2. Ladle 4 oz. each soup simultaneously into each serving bowl, allowing soups to meet in center. Garnish with dollop crème fraîche or sour cream and sprig of chervil.