Artichoke cream soup
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ingredients
4 tbsp olive oil 1 pk shallots 3 cloves garlic 2 cans artichokes 1 tbsp brown sugar 1 pk bay leaf 2 stems fresh thyme 900 ml vegetable broth 1 butter
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1. Heat the olive oil in a saucepan and add the finely chopped shallots. Sauté for 5 minutes. 2. Add the finely chopped garlic. Sauté briefly – until fragrant. 3. Add drained artichokes. Sauté for a few minutes. Sprinkle with sugar. 4. Add the bay leaf and sprigs of thyme and pour in the vegetable stock (so that it is 1 cm above the artichokes). 5. Bring to the boil and cook for 15-20 minutes. 6. Remove the bay leaf and thyme sprigs. 7. Blend the soup to a smooth cream. 8. Add a slice of butter to soften. 9. Serve. Drizzle with olive oil and sprinkle with dried chillies.
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