Ingredients

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

3 shallots, chopped

4 cloves garlic, chopped

2 pounds frozen artichoke hearts

1 yukon gold potato peeled, and cubed

2 quarts chicken stock

½ teaspoon salt

½ teaspoon black pepper

3/4 cup heavy cream or half and half

2-ounce chunk of Parmigiano Reggiano cheese, shaved or grated

croutons to garnish

Preparation

1. In a large 6 quart stock pot, combine the olive oil and butter over moderate heat until melted. Add the shallots cook until soft about 3 minutes. Stir in garlic and cook a minute longer. Add the artichokes, potatoes, chicken stock, salt and pepper. Cover with a lid or foil. Slide the steam oven rack into the lowest level. Place the stock pot on the rack. Cook on Custom or Cook at 212 ° for 30 minutes.

2. Stir in the heavy cream. Puree the soup with an immersion or standard blender to a smooth consistency.

3. Spoon soup into warm bowls. Place several croutons on top of the soup grate, or shave Parmigaiano cheese into the soup.