Wednesday, February 2, 2011

Onion & Artichoke Soup

Cold weather makes me want crave soup.  This soup is very good, and my husband doesn't usually like "pureed" soups. (It's a texture thing.)  We all loved it.  I have started making large batches of soup, serving some the night I make it, bagging the rest into labeled quart or gallon-sized freezer bags, placing the bags flat on a baking sheet, and freezing them.  Once they're frozen, I can "file" them upright along one side of the freezer, it's easy to see the contents, and easy to pull out.  Then, I have a quick appetizer or entree that takes up very little of my freezer space.  I love to serve just a little soup in a shot glass or small coffee or tea cup.  It's just enough to warm you inside without feeling like you're drinking your dinner.

1 T olive oil
1 onion, chopped
1 t dried ground thyme
1 garlic clove, crushed
28 oz. canned artichokes, drained (not in marinade)
2 ½ C chicken stock
2/3 C light cream or whole milk
2 T fresh thyme, stalks removed
2 sun-dried tomatoes, cut in strips
Heat oil in large pan and cook onion and garlic until soft.
Chop artichokes, and add to onion mixture.
Pour in stock, add ground thyme, and stir.
Bring to a boil, reduce heat and simmer covered for 5 minutes.
Puree in blender or with hand blender.
Return to pan, stir in cream and fresh thyme.
Refrigerate for 3-4 hours.
Can be served hot or cold.  Gently reheat, and garnish with sun-dried tomatoes and sprigs of thyme.
Serve with crusty bread.

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