Companion Cream of Artichoke Soup

• 1 lb Jerusalem artichokes
• 2 large leeks (white parts only)
• 1/2 stalk celery
• 8 oz mushrooms
• 3 cloves garlic, peeled
• 1 tsp thyme
• 3 cups vegetable broth
• 1/2 cup whipping cream
• Dalt, to taste

1 Peel and roughly chop the artichokes. Slice the leeks, celery, mushrooms and garlic.

2. Place artichokes, leeks, celery, mushrooms, garlic, thyme and broth in the bowl fitted with the ultrablade knife. Launch the P1 soup program.

3. At the end of the program, add whipping cream. Mix at speed 12 for 30 seconds. Season with salt.