Artichoke hearts and lemon juice combine sweet and sour for a wonderful tasting soup.

Yield: 6 servings

Difficulty Rating: Easy
Recipe From: Tennessee Home and Farm

Ingredients

  • 2 tablespoons butter
  • 1 cup onion, chopped
  • ½ cup celery, chopped
  • 2 cloves garlic, minced
  • 1 quart chicken or vegetable broth
  • 2 cans artichoke hearts, chopped
  • 1 cup half-and-half
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried tarragon
  • salt and pepper
 
 

Tips & Notes

Substitute the chicken broth with vegetable broth to make this recipe vegetarian.


 
 

Instructions


  1. Heat butter in large pot over medium heat.

  2. Sauté onion, celery and garlic until soft, about 10 minutes.

  3. Add chicken broth and simmer 15 minutes.

  4. Add artichoke hearts and simmer 10 minutes.

  5. Purée soup with an immersion blender (in pot) or regular blender (out of pot).

  6. Add the half-and-half, lemon juice and tarragon and continue heating.

  7. Season with salt and pepper to taste.


Nutrition Facts (per serving): Calories – 264, Fat – 11.4g, Dietary Fiber – 3.5g, Protein – 30.4g, Vitamin C – 17%.


**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.


Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/lemon-artichoke-soup/
 

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Comments

  1. Debbie @ Easy Natural Food says:

    What a great soup for spring! I’d love to try making this, it sounds so delicious. I’m going to Pin it! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  2. Debbie @ Easy Natural Food says:

    This soup is one of my top 3 featured picks from Sunday Night Soup Night! I have just tweeted it, pinned it and shared it on my Facebook page. Thanks for linking up and I hope to see you again soon :)