 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Bold flavors of lemon and artichokes brings this creamy soup alive. It's great for a side dish or eaten as a meal. Ingredients:
1/4 cup butter |
1/2 cup minced onion |
1/2 cup minced celery |
1/2 cup minced carrots |
1 clove garlic, minced |
3 cups chicken broth |
2 cups chopped artichoke hearts |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 lemon, halved |
3 cups half and half |
Directions:
1. Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes. Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil. Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.
|
|