- 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
- 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.
04/01/2017
recipepes.com
Lemon Artichoke Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
