COLD CREAM OF ARTICHOKE SOUP
Serves 14

2 large onions chopped
2 tb butter
4 cans artichoke hearts, drained and chopped
6 cups chicken stock
1 tsp salt
1 tsp thyme
1/2 tsp oregano
1 tsp pepper
2 tb fresh lemon juice
1 tsp chicken stock base
1/2 tsp Tabasco
2 cups half and half
2 cups whipping cream
Garnish with chopped cilantrillo or fresh parsley

In a saucepan, sauté onions in butter until soft. Add artichoke hearts and simmer 5 minutes. Add stock, salt, thyme, oregano, and pepper. Cover and simmer for 15 minutes. Cool and purée in blender or food processor. Strain. Add lemon juice, chicken stock base, Tabasco, Half and Half and whipping cream. Store in a covered container. Refrigerate for 3 hours or overnight. Garnish and serve.