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ARTICHOKE AND PINENUT SOUP

4 Fresh Artichokes (1/2 cup frozen hearts)
½ Yellow Onion, finely chopped
2 Celery Stalks, finely chopped
3 tbsp. Filippo Berio® Olive Oil
4 cups Chicken Stock
1 Medium Potato, peeled and coarsely chopped
3 tbsp. Brandy
2 tsp. Dried Tarragon
Salt & White Pepper to Taste
¼ cup Toasted Pine nuts
½ cup Heavy Cream

Method

1. With each artichoke, about ¼ of the way down, cut off the top of the artichoke. Trim off the outer tougher leaves until you get to the tender inside ones. Open up the center of the artichoke and remove the prickly core. Cut each artichoke into 6ths.
2. In a large saucepot, over medium-high heat, heat the Filippo Berio® Olive Oil and sauté the artichokes, onion and celery until golden about 4-5 minutes.
3. Deglaze with brandy.
4. Add the chicken stock, potato, tarragon and cream. Continue cooking until potatoes and artichokes are tender and soup has thickened. About 30-40 minutes.
5. In a food processor or blender, puree the soup in batches and strain back into a saucepan.
6. Season with salt and white pepper and reheat until hot. Serve in soup bowls and top with roasted pine nuts