Cream of Artichoke Soup
Ingredients
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 cloves garlic
- 2 tablespoons coconut oil
- 2 tablespoons flour
- 1 cup water
- 1 can (14oz) coconut milk
- 1 can (14oz) artichoke hearts,
- drained and rinsed.
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon thyme
Directions
Sauté celery, onion, and garlic in coconut oil in a heavy saucepan over low heat until vegetables are tender. Stir in flour and cook for 2 minutes. Add water and coconut milk and bring to a boil. Reduce heat and simmer for 8 to 10 minutes. Puree half the mixture and all of the artichoke hearts in an electric blender; add to pan. Add remaining ingredients and heat, stirring every 2 to 3 minutes. Each serving contains 2 tablespoons coconut oil.
