Master Recipe 
This recipe—inspired by the remarkable artichoke soup that Parisian Michelin three-star chef Guy Savoy has served for decades (with fresh black truffles!)—perfectly exemplies the magic of emulsified soups. The mixture of artichoke hearts simmered in a rich chicken stock, when blended into a thick emulsion, is a rich, intensely satisfying creation, one in which you would swear there is added cream. This is my go-to soup when I really don’t have the time to cook but want to put a delicious soup on the table. Despite its simplicity, I have worked endlessly to perfect this recipe and have found that frozen artichoke bottoms are the key; canned or jarred artichokes tend to taste either too acidic or too oily and don’t offer the pure artichoke flavor. Chef Savoy’s addition of the Parmigiano-Reggiano garnish is brilliant, and adds a touch of elegance and drama to this simple soup.
Note that using a good-quality blender here is essential to achieving a thick and creamy emulsion. A food processor or immersion blender will not accomplish the same results.
6 SERVINGS
EQUIPMENT: A 6-quart (6 l) cast-iron pot with a lid; a blender; 6 warmed, shallow soup bowls.
7 frozen artichoke bottoms (about 10 ounces/300 g total)
2 quarts (2 l) Chicken Stock
Fine sea salt (optional)
Slivers of Parmigiano-Reggiano cheese, for garnish
Fresh thyme leaves, for garnish
Coarse, freshly ground black pepper, for garnish (optional)
1. In the 6-quart (6 l) pot, combine the artichoke bottoms and the stock. Cover, bring to a simmer over medium heat, and simmer for 1 hour.
2. Transfer the mixture, in batches, to the blender and blend until thick and creamy. Taste for seasoning. (I don’t always find that salt is necessary, as the soup has so much flavor on its own.) Serve in the warmed bowls, garnished with the cheese, thyme, and pepper. I find that this soup is best served as it is made, with no storage or freezing; the emulsion tends to fade away if prepared in advance.