Recipe: Cold Cream Artichoke Soup

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, saut 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 pur e 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.