Del Monte Artichoke Soup - cooking recipe

Ingredients

6 large fresh whole artichokes
1 turnip, chopped
1 onion, chopped
3 stalks celery, chopped
1 potato, peeled and chopped
1 clove garlic
2 teaspoons cinnamon
1 gallon chicken stock
2 cups white wine
1 cup sherry wine
1/2 quart cream

Preparation

Combine the first 9 ingredients in a large stock pot, and bring to a boil.
Turn down flame and simmer for 1 1/2 hours until ingredients are soft.
Remove artichokes and pick 48 of the outer leaves for garnish.
Set leaves aside.
Puree mixture in a cuisinart in batches.
Return to stock pot, add cream and simmer for another 30 minutes.
Strain the soup through a fine strainer and return soup to a clean pot.
Bring to a simmer.
Add Sherry and season with salt and white pepper to taste.
Serve the soup garnished with the reserved artichoke leaves.
If you wish to thicken the soup, do so with a butter, flour roux, or mix some cornstarch into sherry or water and add to the pot.
Stirring until thickened.