Lemon Artichoke Soup Recipe

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Lemon Artichoke Soup

Cindy Olson

By
@cooksfromtheheart

Compliments and Gracious Appreciation to Chef Joe Halbeck and the Sibley Station for this recipe. I miss he resaraunt, but I have the cookbook!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8 1-Cup Servings
Prep:
30 Min
Cook:
45 Min

Ingredients

1/4 c
butter
1/2 c
minced onion
1/2 c
minced celery
1/2 c
minced carrot
1 clove
garlic (minced or pressed)
3 c
chicken broth
2 c
chopped (canned) artichoke hearts
1 tsp
salt
1 tsp
white pepper
1
lemon (cut in half)
3 c
half-n-half

Step-By-Step

1Melt butter in Saucepan, add onion, celery, carrot & garlic. Cook til onion & garlic are translucent.
2Stir in chicken broth, artichokes salt & pepper. Simme 10 minutes.
3Transfer to a blender container (I just use an immersion blender right in the pot)
4Return to saucepan. Squeeze 1/2 the lemon into the soup, put the other half right in the pot.
5Reduce heat, simmer on low 15 minutes. Remove the lemon half (try to squeeze juice out) Stir in half-n-half, simmer until hated thru.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy