Chilled Artichoke Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 warm the olive oil in a large saucepan and saute the onion and garlic just until they are softened, but not browned.
• 2 add the artichoke hearts and vegetable broth to the mixture.
• 3 bring to the boil, then reduce the temperature to a simmer; partially cover the pan and allow to simmer for 3 minutes.
• 4 remove from heat, and puree the mixture with a hand blender (or do the same in a food processor) until smooth.
• 5 return to the saucepan and allow to cool completely.
• 6 after it is cooled, add the sour cream and the thyme.
• 7 place in the refrigerator, covered, for 3-4 hours before serving.
• 8 when serving, garnish each bowl with sun-dried tomato strips, if desired.