Chilled Artichoke Soup
Ready In: 20 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 onion, finally chopped
- 1 garlic clove, finely minced
- 2 (800 g) cans artichoke hearts, drained and roughly chopped
- 600 ml vegetable broth
- 150 ml sour cream
- 2 tablespoons fresh thyme leaves, finely minced
- 2 sun-dried tomatoes, in thin strips (optional, as garnish)
Directions
- Warm the olive oil in a large saucepan and saute the onion and garlic just until they are softened, but not browned.
- Add the artichoke hearts and vegetable broth to the mixture.
- Bring to the boil, then reduce the temperature to a simmer; partially cover the pan and allow to simmer for 3 minutes.
- Remove from heat, and puree the mixture with a hand blender (or do the same in a food processor) until smooth.
- Return to the saucepan and allow to cool completely.
- After it is cooled, add the sour cream and the thyme.
- Place in the refrigerator, covered, for 3-4 hours before serving.
- When serving, garnish each bowl with sun-dried tomato strips, if desired.
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