lemon artichoke soup
(1 RATING)
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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prep time
30 Min
cook time
45 Min
method
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yield
8 1-Cup Servings
Ingredients
- 1/4 cup butter
- 1/2 cup minced onion
- 1/2 cup minced celery
- 1/2 cup minced carrot
- 1 clove garlic (minced or pressed)
- 3 cups chicken broth
- 2 cups chopped (canned) artichoke hearts
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 - lemon (cut in half)
- 3 cups half-n-half
How To Make lemon artichoke soup
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Step 1Melt butter in Saucepan, add onion, celery, carrot & garlic. Cook til onion & garlic are translucent.
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Step 2Stir in chicken broth, artichokes salt & pepper. Simme 10 minutes.
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Step 3Transfer to a blender container (I just use an immersion blender right in the pot)
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Step 4Return to saucepan. Squeeze 1/2 the lemon into the soup, put the other half right in the pot.
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Step 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.
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