4 heads garlic
2 tablespoons olive oil
3 10 ounce boxes frozen artichoke hearts
1 large head celery root, grated
1/3 cup olive oil
3 sprigs fresh rosemary, leaves only
3 sprigs thyme, leaves only
Good pinch saffron
1 teaspoon turmeric
Salt to taste
Ground pepper to taste
1/4 cup chopped chives
Cut off the points of the garlic heads. Rub with the olive oil. Wrap in foil, cut sides down, and roast in a preheated 400 degree oven until browned and soft.
Bring 3 quarts of water to boil in a heavy pot. Squeeze the flesh out of the garlic heads into the pot. Add the artichokes, celery root, olive oil, rosemary, thyme, saffron, turmeric and salt to taste. Bring back to boil, then reduce to medium. Cook, covered, 30 minutes. Puree the soup with an immersion blender. Add ground pepper to taste and chives. Adjust consistency and seasonings. Serve hot. Delicious chilled too.