Chilled Artichoke Soup

1. 1

   Warm the olive oil in a large saucepan and saute the onion and garlic just until they are softened, but not browned.

2. 2

   Add the artichoke hearts and vegetable broth to the mixture.

3. 3

   Bring to the boil, then reduce the temperature to a simmer; partially cover the pan and allow to simmer for 3 minutes.

4. 4

   Remove from heat, and puree the mixture with a hand blender (or do the same in a food processor) until smooth.

5. 5

   Return to the saucepan and allow to cool completely.

6. 6

   After it is cooled, add the sour cream and the thyme.

7. 7

   Place in the refrigerator, covered, for 3-4 hours before serving.

8. 8

   When serving, garnish each bowl with sun-dried tomato strips, if desired.

* Per serving · 4 servings · Values may vary.

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