10 Tablespoon Olive Oil 5 Cup diced Yellow Onion 10 Tablespoon minced Garlic 4 Pound peeled and diced Yukon Gold Potato 7 1/2 Pound drained Artichoke Hearts 5 Tablespoon Lemon Zest 2 Gallon Veg Broth 10 Cup spinach 1 Cup Parmesan, shredded 1 1/2 Cup can sub with Jarlsberg, shredded Emmentaler
heat olive oil in a large pot over medium heat. Add onion and cook until i begins to sweat, add garlic and cook til aromatics are translucent. Add the small diced yukons, 5 t salt, 1/2 t white pepper and cook for about a minute. Add 1 qt white wine, or enough to cover potatoes (check this and alter accordingly. Simmer potatoes and aromatics in white wine and reduce to au sec (basically, simmer the mix until its dry), stirring regularly. Add artichokes, zest and veg broth. Bring to a boil, reduce the heat and simmer about 20 mins. Remove pot from heat and puree with an immersion blender until smooth. Fold in the spinach and cheeses. Blend it again with the immersion blender until the spinach is broken into small bits but not entirely pureed. We want a white soup with green specks, not a green-white soup. Taste and adjust seasonings as needed. Cool properly. Once cooled, transfer to 2 gallon cambro containers with a seal-tight lid. Lable and date. Soup is ready to ship. On site, garnish with some shredded gruyere or jarlsberg.