3 cans water packed artichoke hearts 2 medium chopped onions 3 sprigs fresh thyme 2 whole bay leaves 4 cups chicken or vegetable stock salt to taste 1/2 cup roasted garlic puree 1 cup heavy cream 4 oz grated Monterey jack cheese
Cut artichokes in half, place in pot with onions, thyme, bay leaves and stock. Add salt, and bring to a boil. Cook until artichokes are very soft. Puree the soup, using either a hand held blender or food processor. Strain or pass through food mill. Return soup to pot, bring to a simmer, then add the roasted garlic puree, cream and the cheese. Whip until smooth and cheese is incorporated. Adjust the seasoning with salt and pepper, then serve.