Lemon Artichoke Soup

Lemon Artichoke Soup

20 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
4CTumbleweed
Recipe by  4CTumbleweed

“Bold flavors of lemon and artichokes brings this creamy soup alive. It's great for a side dish or eaten as a meal.”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

Directions

  1. 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.

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Reviews (20)

Rate This Recipe
NanaGrace
17

NanaGrace

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 will even add some spinach leaves and some rotisserie chicken chunks next time.

jmarkoa
13

jmarkoa

Luxurious, delicious soup. Fine texture, keeps you coming back for more. Perfect for a special occasion. I followed the recipe exactly as stated and it turned out great.

Wingnut83
11

Wingnut83

Excellent! I used 3-4 minced cloves of garlic instead of the one, and I used fat-free half and half. Second time I made this, I made dumplings and cooked them in the boiling soup. EVEN BETTER!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 10.7 g
  • 3%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

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Lentil Soup with Lemon

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Lemon Salmon Soup