Recipe by briosgaid
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.
- 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 See How It's Made
- Cut artichokes in half; place in pot with onions, thyme, bay leaves, and chicken stock.
- Add salt, and bring to a boil.
- Cook until artichokes are very soft.
- Puree the soup using a hand held blender/food processor.
- Strain if you like, or pass through a food mill.
- (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.
- Stir/whip until smooth and cheese is incorporated.
- Adjust seasoning with salt and pepper if you like and serve.