2.5 lbs cooked artichoke hearts
.25 cups butter
10 green onions (about 130 g)
4 cloves of chopped garlic
3 cups vegetable stock
.5 tsp thyme
2 cups heavy cream
.5 tsp salt
.5 tsp pepper

1. Place a pot with the butter over medium heat. Once the butter is melted, add the garlic and green onions and cook for 8 minutes.
2. Add the artichokes and cook for 2 minutes. Puree the soup using an immersion blender, but make sure none of the artichoke is too tough for the blender to cut through.
3. Add thyme and vegetable stock, then bring to a boil. As soon as it boils, reduce to a simmer.
4. Add cream, salt, and pepper and simmer for 5 more minutes, then serve.