“Bold flavors of lemon and artichokes brings this creamy soup alive. It's great for a side dish or eaten as a meal.” - by 4CTumbleweed
Ingredients
Adjust Servings
Original recipe yields 8 cups
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 197 cal
- 10%
- Fat
- 16.3 g
- 25%
- Carbs
- 10.7 g
- 3%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"We loved the taste of this soup. However putting it through the blender was a big mistake. We all agreed that it ruined the texture. I will make it again, but will not puree this soup. I think I w..." See moreill even add some spinach leaves and some rotisserie chicken chunks next time."
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