Soup Cream of Artichoke

By á-24602

Ingredients

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 pounds frozen artichoke hearts, thawed and roughly chopped
• 3 cups chicken stock
• 2 cups heavy cream

Preparation

Step 1

Heat butter in 4 quart saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes, cook, stirring until soft, about 3 minutes. Add stock, bring to a boil. Reduce heat to low, cover, and cook about 20 minutes. Transfer to blender and puree until smooth. Return to saucepan. Add cream and bring to a simmer. Cook until reduced by about a third, about 45 minutes. Season with salt and pepper.
Good with hunks of sourdough bread.