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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From the Stinking Rose Restaurant in San Francisco, CA. Very simple, hearty, and delicious, not to mention delightfully garlicky. If using as a main dish (served with bread), it serves six, as part of a full soup/salad/bread/entree/dessert meal, twice that, I think. I wasn't really watching the clock while I made this; if you don't count roasting the garlic, then it takes an hour, give or take 15 minutes. Ingredients:
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 |
Directions:
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.
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