Vegas is all about indulgence, and its soups are no different. Famed chef Guy Savoy whips up an earthy and rich soup with artichoke and black truffle for the soup equivalent of a jackpot. Creamy in texture, the broth actually contains no cream or milk; chefs slow-cook artichoke hearts for three hours to maximize flavor, then blend them to achieve the rich consistency. For added decadence, the soup is topped with a shaving of black truffles and served with mushroom brioche.
Special Dishes: Guinea Hen, Artichoke and Black Truffle Soup
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