**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
1 Onion, Diced
28 ounces Organic, Chicken (or Vegetable) Broth
Nutmeg (to taste)
Salt & Pepper (to taste)
Steam artichokes for 45-60 minutes. Allow to cool, then remove leaves and choke, leaving only the heart and stem. Cube the artichoke hearts and stems, set aside until soup base is prepared.
Video: Steaming Artichokes
In a large saucepan, cook onion in olive oil until translucent. Add remaining ingredients, and cook on medium-low heat for approximately 15 minutes. Remove from heat, and allow to cool. Pour mixture into blender, purée until creamy. Place soup back in saucepan, and re-warm.
Optional: Add a handful of spinach while re-warming soup.
Serve Hot. Accompany with Pan Fried Eggplant and Lentil Chips.
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