Ingredients[]
- 3 cans water packed artichoke hearts
- 2 medium chopped onions
- 3 sprigs fresh thyme
- 2 whole bay leaves
- 4 cups chicken or vegetable stock
- salt to taste
- 1/2 cup roasted garlic puree
- 1 cup heavy cream
- 4 oz grated Monterey jack cheese
Directions[]
- Cut artichokes in half, place in pot with onions, thyme, bay leaves and stock.
- Add salt, and bring to a boil.
- Cook until artichokes are very soft.
- Puree the soup, using either a hand held blender or food processor.
- Strain or pass through food mill.
- Return soup to pot, bring to a simmer, then add the roasted garlic puree, cream and the cheese.
- Whip until smooth and cheese is incorporated.
- Adjust the seasoning with salt and pepper, then serve.