A deliciously elegant cream soup made with fresh lemon and artichoke hearts.
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 (light cream)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- 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 (light cream) and heat through. Season with salt and pepper.
Makes 6 servings.