Lemon Artichoke Soup

Yield

8 cups

30

45

1/4 cup: butter

1/2 cup: minced onion

1/2 cup: minced celery

1/2 cup: minced carrots

1 clove: garlic, minced

3 cups: chicken broth

2 cups: chopped artichoke hearts

1 teaspoon: salt

1 teaspoon: ground black pepper

1: lemon, halved

3 cups: half and half

Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes. Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil. Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.

Calories: 197 kcal

Carbohydrates: 10.7 g

Cholesterol: 49 mg

Fat: 16.3 g

Fiber: 2.3 g

Protein: 4.2 g

Sodium: 556 mg