Ingredients
- 2 onions chopped
- 2 garlic cloves crushed
- 4 sun dried tomatoes
- 56 oz canned artichoke hearts
- 2 Tbsp Extra virgin olive oil
- 5 cups vegetable stock hot
- 1 1/3 cup light cream
- 4 Tbsp fresh thyme
Instructions
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Drain the cans of artichoke hearts. Remove the stalks of the thyme and cut the sun dried tomatoes into strips.
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Heat up the oil in a large saucepan cook the onion and crushed garlic until it softens.
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Chop the artichoke hearts roughly and add to the onion mix. Pour in the vegetable stock while mixing it in.
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Raise the mix to a boil then lower and cook covered for 3 minutes.
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Pour into a food processor and blend to the point of smoothness.
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Put the blended soup back in the sauce pan and mix in the thyme and cream while mixing well.
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Put the soup in a big bowl and refridgerate covered for 4 hours. Serve cold with the sun dried tomato as garnish.
Recipe Notes
