Chilled Artichoke Soup
from the kitchen of Sharmagne Leland-St. John
1 tablespoon extra virgin olive oil
1 white onion, finally chopped
1 garlic clove, finely minced
2 -7 ½ ounce cans of artichoke hearts, drained and roughly chopped
2 ½ cups vegetable broth
⅔ cup sour cream
2 tablespoons fresh thyme leaves, stems removed and finely minced
Sun-dried tomatoes, cut into thin strips for garnish
In a soup kettle, warm the olive oil and sauté the onion and garlic
until they are softened, but not browned. Add the artichoke hearts
and vegetable broth to the kettle.
Bring to a boil, then reduce the temperature to a simmer. Partially
cover the pan and allow to simmer for 3 minutes.
Remove from heat and purée the mixture in a blender until smooth.
Return the mixture to the kettle and allow to cool completely.
Once it has cooled, add the sour cream and the thyme leaves.
Cover and place in the refrigerator for 3-4 hours before serving.
Garnish each bowl with the sun-dried tomato strips and serve