Artichoke Soup

Ingredients (Serves 4 People):

• 1 tablespoon of olive oil
• 1 chopped onion
• 1 minced garlic clove
• 1 lb of canned artichoke hearts, drained
• 2 1/2 cups of hot begetable bouillon
• 2/3 cup of light cream
• 2 tablespoons of fresh thyme (stalks removed)
• 2 sun-dried tomatoes, cut into strips

Method:

1. Heat the oil in a large pan over a medium heat. Add the onion and the garlic, then cook until they are just softened.
2. Use a sharp knife to coarsely chop the artichoke hearts. Add the artichoke pieces to the onion and garlic mixture in the pan. Pour in the hot vegetable bouillon, stirring.
3. Bring the mixture to a boil over a medium heat. Then, reduce the heat, cover the pan, and let it simmer for 3 minutes.
4. Transfer the soup to a food processor or blender and process until it is smooth. You could, instead, push it through a strainer to remove any lumps.
5. Return the soup to the pan and stir in the cream and thyme.
6. Transfer the soup to a large bowl, cover the bowl, and let it chill in the refrigerator for about 3 to 4 hours.
7. Ladle the chilled soup into 4 bowls and decorate with strips of sun-dried tomato. Serve it immediately. Enjoy!