Lemon Artichoke Soup

  • 1/4 cup butter
  • 1/2 cup minced onion
  • 1/2 cup chopped celery
  • 3 cups chicken broth
  • 2 cups artichoke hearts, chopped
  • 1/4 cup extra virgin olive oil
  • 4 Tbsp fresh lemon juice
  • 1/4 cup cornstarch
  • 3 cups half-and-half
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
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In a saucepan, melt butter over medium heat. Add minced onion and finely chopped celery; cook until clear. Add chicken broth, chopped artichoke hearts, and olive oil.

Bring to a boil. In a separate bowl,whisk together lemon juice and cornstarch. Stir into the boiling liquid and continue boiling for 5 minutes, stirring constantly. Stir in half-and-half and heat through. Season with salt and pepper.

Servings: 6
Submitted by: Recipe Group Member