Top Chef contestant Marcel Vigneron describes his favorite winter soup at the 2008 F&W Classic in AspenTop Chef contestant Marcel Vigneron describes his favorite winter soup at the 2008 F&W Classic in Aspen
[BLANK_AUDIO] One of my personal favorites is drusome artichoke, make a drusome artichoke soup. Personally, the way that I like to do it is slice the artichokes skin on. You have to make sure you wash them really well. I find that a lot of the flavor is actually in the skin. So I slice them, get a quick saute on it. Carmelize the drusome artichokes. Little white wine, little touch of cream, reduce it down to that tender and just, again, puree and pass it. Sometimes when I puree you always have to rectify it with seasoning, sometimes you might want to add a little bit more fat, a little bit more acid. You know, if you throw in a couple of dashes of lemon juice, it totally refreshes the soup. Cuz it can be a little heavy from all the cream and all the starch from the juice from the artichoke, and a little lemon juice goes a long way. It's amazing how it can round out all the flavors. So that's one of my favorite winter time soups and if you want to Want, you can take some short ribs, take some short ribs, like throw that in a bowl. Pour the soup over the top and then it's just like, as a whole like hot protein, heartiness to a nice, like winter soup.