Garlicky Artichoke Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 (9 ounce) cans water-packed artichoke hearts
• 2 medium chopped onions
• 3 sprigs fresh thyme
• 2 whole bay leaves
• 4 cups chicken stock
• salt and black pepper
• 1/2 cup roasted garlic, puree (that is about 3 heads of roasted garlic)
• 1 cup heavy cream
• 4 ounces grated monterey jack cheese

Recipe

• 1 cut artichokes in half; place in pot with onions, thyme, bay leaves, and chicken stock.
• 2 add salt, and bring to a boil.
• 3 cook until artichokes are very soft.
• 4 puree the soup using a hand held blender/food processor.
• 5 strain if you like, or pass through a food mill.
• 6 (just to get out the bay leaves and thyme) return soup to pot, bring to a simmer, then add the roasted garlic, cream, and cheese.
• 7 stir/whip until smooth and cheese is incorporated.
• 8 adjust seasoning with salt and pepper if you like and serve.