lemon artichoke soup
(1 rating)
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Compliments and Gracious Appreciation to Chef Joe Halbeck and the Sibley Station for this recipe. I miss he resaraunt, but I have the cookbook!
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(1 rating)
yield
8 1-Cup Servings
prep time
30 Min
cook time
45 Min
Ingredients For lemon artichoke soup
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1/4 cbutter
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1/2 cminced onion
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1/2 cminced celery
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1/2 cminced carrot
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1 clovegarlic (minced or pressed)
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3 cchicken broth
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2 cchopped (canned) artichoke hearts
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1 tspsalt
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1 tspwhite pepper
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1lemon (cut in half)
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3 chalf-n-half
How To Make lemon artichoke soup
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1Melt butter in Saucepan, add onion, celery, carrot & garlic. Cook til onion & garlic are translucent.
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2Stir in chicken broth, artichokes salt & pepper. Simme 10 minutes.
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3Transfer to a blender container (I just use an immersion blender right in the pot)
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4Return to saucepan. Squeeze 1/2 the lemon into the soup, put the other half right in the pot.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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