**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

5 Artichokes

1 Onion, Diced

28 ounces Organic, Chicken (or Vegetable) Broth

Olive Oil

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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