“From the Stinking Rose Restaurant in San Francisco, CA. Very simple, hearty, and delicious, not to mention delightfully garlicky. If using as a main dish (served with bread), it serves six, as part of a full soup/salad/bread/entree/dessert meal, twice that, I think. I wasn't really watching the clock while I made this; if you don't count roasting the garlic, then it takes an hour, give or take 15 minutes.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut artichokes in half; place in pot with onions, thyme, bay leaves, and chicken stock.
  2. Add salt, and bring to a boil.
  3. Cook until artichokes are very soft.
  4. Puree the soup using a hand held blender/food processor.
  5. Strain if you like, or pass through a food mill.
  6. (Just to get out the bay leaves and thyme) Return soup to pot, bring to a simmer, then add the roasted garlic, cream, and cheese.
  7. Stir/whip until smooth and cheese is incorporated.
  8. Adjust seasoning with salt and pepper if you like and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: