Cold nights beg for warm comfort foods for dinner. We had a bowl of hot, creamy artichoke soup with cheesy, crusty rolls. Perfect!
2 T. butter
4 c. chicken broth
2 packages frozen artichoke hearts (I used Trader Joe's)
4 cloves of garlic, minced
salt and pepper
1/3 c. cornstarch whisked with 1/2 c. warm water
1 c. cream
Puree artichokes with 2 c. chicken broth in food processor. Pour puree into a 6 quart pot with butter, garlic, and remaining 2 cups of broth. Add salt and pepper to taste. Bring to a boil, then let simmer one hour.
Whisk cornstarch and water in a bowl. Whisk in cream. Add to soup. Adjust salt & pepper if needed. Heat until cream is heated through.
I added some grated cheddar to the "No Knead Bread Dough". Cheesy, crusty, delicious!