A deliciously elegant cream soup made with fresh lemon and artichoke hearts.

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 tablespoons fresh lemon juice
1/4 cup cornstarch
3 cups half-and-half
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1. In a saucepan, melt butter over medium heat. Add minced onion and finely chopped celery; cook until clear.
2. Add chicken broth, chopped artichoke hearts, and olive oil. Bring to a boil.
3. In a separate bowl,whisk together lemon juice and cornstarch. Stir into the boiling liquid and continue boiling for 5 minutes, stirring constantly.
4. Stir in half-and-half and heat through. Season with salt and pepper.

Makes 6 servings.