From: Chef Bob Williamson. Yield: 4 servings. 2 pounds Ocean Mist Baby Artichokes, prepared 3 Tbsp. butter ½ large onion 3 Tbsp. flour 8 cups chicken broth or vegetable stock 2 celery stalks 1 leek (white part only) 3-4 garlic cloves 1 sprig thyme ½ cup cream (optional) salt, white pepper, nutmeg and cayenne to taste for garnish, as desired, butternut squash sauteed in oil Slice onion, wash and chop celery and leek. Choose a non-reactive saucepan (not aluminum) and gently ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.