Ingredients
- 2 sprigs thyme
- 1 qt chicken broth
- 1 1/2 c milk
- 13 3/4 oz artichoke hearts
- 1/2 c onion (chopped)
- 2 tb butter
- 1 ts garlic (minced)
- some black pepper parsley
processor or blender, puree the soup until very smooth. Add salt and pepper to taste. Serve hot or cold, garnished with parsley.
