the past weekend had its highs and lows; i usually have fridays and saturdays off, but had to work this saturday, making for an extra short weekend - most of which i spent in front of a computer, desperately trying to remember photoshop shortcuts as i worked on wedding invitations. i did find the time to make us a good, thick, wintry soup - it was easy and delicious, and perfect for these cold winter nights, so i thought i'd share the recipe.

2 cans of quartered artichoke hearts
1 medium yellow onion
3 cups chicken broth
2 T butter
2 t ground fennel
1 t dried thyme
1/4 c heavy cream
salt
pepper
olive oil for drizzling
parmasean or similar cheese for crisps
so - start the butter melting in a big pot. a soup sized pot. slice the onion into thin strips, then add it to the butter; saute until good and caramelized, stirring as needed. add the artichoke and saute for a few minutes. add enough chicken stock to cover the onion and artichoke and then some. add the spices, then the cream, and salt to taste; either use an immersion blender or a regular one to puree them until you can't anymore. put your oven to 350, and grate the cheese into little piles on a silpat or piece of parchment, and bake the cheese for 10-15 minutes, or until browned. serve the soup with a drizzle of olive oil, a grinding of pepper, and a cheese crisp or two. and a grilled cheese and pastrami, if you're me.
and an appropriately yellow and green outfit for the day!

dress: thrifted
tights: from mi madre
shoes: madewell
hat: from a weird little antique shop outside of atlanta, ga
necklace: jewelry shop near atlanta (a fish, therefore, a gift from sam)
well! my smoke alarm is going off for no reason whatsoever, so i guess it's time to sign off. stay warm, and much love!
xo audrey