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* Shopping: Farigoule or possibly farigoulette is wild thyme.
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If unavailable, use the freshest common thyme available.
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Several hrs in advance: Cook the artichokes in boiling salted water, 1 Tbsp.
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coarse salt per qt for approximately 45 min, just till the leaves can be easily pulled off.
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Begin to check for doneness after 30 min.
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During this time, cut the baguette into thin slices and toast them.
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Finely dice the onion.
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Heat the oil in a large saucepan.
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Add in the onion and cook till tender over low heat.
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Don't let the onion brown.
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When tender, add in 1 qt salted water.
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Turn the heat up to high.
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At the first boll, add in the rice, parsley, and all but 6 thyme sprigs (to be used for decoration).
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Lower the heat and cook over low heat for about 30 min, till the rice is tender.
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As soon as the artichokes are cooked, drain them and remove the leaves.
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Scrape off the flesh from the largest leaves with a spoon.
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Take advantage of this time to serenely suck on the smallest leaves (they are so good) while removing the choke and trimming it off the bottoms.
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Place the bottoms and the flesh into the cooked soup.
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Bring the soup to a boil, then remove the parsley and thyme.
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Puree the soup, either with a food processor or possibly immersion blender, to obtain a veloute - a creamy, smooth consistency.
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Put the heavy cream in a large chilled bowl and whip it either with an electric beater or possibly a hand whisk.
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Stop as soon as the cream begins to take on very soft peaks.
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(If you prepare this soup in advance, store the soup and whipped cream separately in the refrigerator.)
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Just before serving: Bring the soup to a boil.
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Season with a healthy pinch of salt and grind of pepper.
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Pour the soup into a soup tureen.
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Dollop the whipped cream on top.
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Serve immediately.
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(Only very lightly blend the soup with a ladle at the table just before serving.)
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Serve the toasted baguette slices on the side.
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This recipe yields 8 servings.
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Wine suggestion: With soup, it is possible to forego the wine.
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If you wish to fill your guests' glasses, a white cassis, chilled to 46 to 50 degrees, will offer a good marriage of fragrances.
