Chilled Artichoke Soup

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Chilled Artichoke Soup

 

 

1 tablespoon (3 tsp) olive oil

1 onion, finally chopped

1 garlic clove, finely minced

two 800 g (28 oz) cans artichoke hearts, drained and roughly chopped

600 ml (20 fl oz) vegetable broth

150 ml (5 fl oz) vegan sour cream

2 tablespoons fresh thyme leaves, finely minced

2 sun-dried tomatoes, in thin strips (optional, as garnish)

 

 

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 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 to 4 hours before serving.

 

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

desired.

 

 

Serves 4.