Instructions: Cut artichoke harts in half. place in pot with onions, thyme, bay leaves, and chicken stock. Add salt, and bring to a boil. Cook until artichokes are very soft.

Puree the soup, using either a hand held blender or a food processor.

Strain, or pass through a food mill.

Return soup to pot, bring to a simmer, then add the roasted garlic, cream, and cheese. Whip until smooth and cheese is incorporated. Adjust seasoning with salt and pepper before serving.

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