Artichoke hearts and lemon juice combine sweet and sour for a wonderful tasting soup.
Yield: 6 servings Cook Time: 30 to 40 minutes Difficulty Rating:
Recipe From: Tennessee Home and Farm
2 tablespoons butter
1 cup onion, chopped
½ cup celery, chopped
2 cloves garlic, minced
1 quart chicken or vegetable broth
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.
Heat butter in large pot over medium heat.
Sauté onion, celery and garlic until soft, about 10 minutes.
Add chicken broth and simmer 15 minutes.
Add artichoke hearts and simmer 10 minutes.
soup with an immersion blender (in pot) or regular blender (out of pot). Add the half-and-half, lemon juice and tarragon and continue heating.
Season with salt and pepper to taste.
Recipe From: Farm Flavor - www.farmflavor.com
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