Garlicky Artichoke Soup

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From the stinking rose restaurant in san francisco, ca. Very simple, hearty, and delicious, not to mention delightfully garlicky. If using as a main dish (served with bread), it serves six, as part of a full soup/salad/bread/entree/dessert meal, twice that, i think. I wasn't really watching the clock while i made this; if you don't count roasting the garlic, then it takes an hour, give or take 15 minutes.

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Steps

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Cut artichokes in half.

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Place in pot with onions , thyme , bay leaves , and chicken stock.

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Add salt , and bring to a boil.

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Cook until artichokes are very soft.

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Puree the soup using a hand held blender / food processor.

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Strain if you like , or pass through a food mill.

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Return soup to pot , bring to a simmer , then add the roasted garlic , cream , and cheese.

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Stir / whip until smooth and cheese is incorporated.

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Adjust seasoning with salt and pepper if you like and serve.

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Ingredients

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water-packed artichoke hearts, onions, fresh thyme, bay leaves, chicken stock, salt and black pepper, roasted garlic, heavy cream, monterey jack cheese