Ingredients
- 2 sprigs thyme
- 950 ml chicken broth
- 350 ml milk
- 280 gr artichoke hearts
- 60 gr onion (chopped)
- 28 gr butter
- 3 gr 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.
