Artichoke cream soup

Ingredients:

• 6 artichoke heads with stems from the CINQUINA can
• 60 g butter
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 200 g diced potatoes
• 1.5 liters chicken broth
• 1 egg yolk
• 80 ml cooking cream, Salt, black pepper, and thyme to taste 

Drain the artichoke heads from the can and sauté them in a pan with some of the oil along with the potatoes for about 5 minutes. Pour in the broth, season with salt, black pepper, and thyme, cover partially, and let simmer for about 40 minutes. Transfer to a food processor and purée the soup. Pour it into a clean pot, heat it again, add the beaten egg yolk, the remaining oil, cream, and stir. If necessary, adjust the seasoning.

Serve by adding a slice of artichoke, a dollop of sour cream, a sprig of thyme, or grated Parmesan.