Cream of Artichoke Soup

This is a wonderful soup for a cool fall evening when all of the vegetables can be harvested fresh from the garden.  Serve it with a side salad and some crusty bread.

4 artichokes
2 cups vegetable stock
2 cups water
½ cup dry sherry
1 cup diced potato
1cup diced carrot
1 cup chopped onion
½ cup diced celery
2 tablespoons minced garlic
2 bay leaves
½ teaspoon of dried marjoram
½ cup heavy cream
½ cup milk
¼ cup grated romano cheese
Salt and pepper to taste

Steam the artichokes in 2 cups of water until tender; reserve the liquid. Allow the artichokes to cool. Scrape the flesh from the bottom half to third of each bract and combine with cooking liquid in a medium pot. Remove the choke and discard (see “How to Eat and Artichoke”). Dice the artichoke hearts.

Combine artichokes, carrot, potato, onion, celery, garlic, bay and marjoram with cooking water. Simmer until vegetables are tender, about 45 minutes. Puree the soup, return to the cooking pot, add cream, milk and cheese and heat but don't boil. Add salt and pepper to taste. 

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