4CTumbleweed Recipe ♯ Lemon Artichoke Soup

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

Ingredients

• ¼ cup butter
• ½ cup minced onion
• ½ cup minced celery
• ½ 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

Cooking 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.

Nutrition Facts

• calories196.7
• carbohydrateContent10.7 g
• cholesterolContent48.8 mg
• fatContent16.3 g
• fiberContent2.3 g
• proteinContent4.2 g
• saturatedFatContent10.2 g
• sodiumContent555.8 mg
• sugarContent1.1 g