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Add a photoServings: 8
Ingredients
- 1/2 c. minced green onions
- 1/2 c. finely-minced celery
- 6 Tbsp. butter
- 6 Tbsp. all-purpose flour
- 6 c. chicken stock
- 1/4 c. freshly-squeezed lemon juice
- 1 x bay leaf
- 1/4 tsp cayenne
- 1 tsp dry thyme leaves
- 3 can artichokes - (14 ounce ea) rinsed, liquid removed Lemon wedges for garnish Chopped fresh parsley for garnish
Directions
- Saute/fry onions and celery in butter in large saucepan over medium heat till onions are soft. Add in flour and cook, stirring constantly, till mix is smooth. Cook, stirring, 1 minute.
- Gradually blend in stock and lemon juice and stir till well-blended and smooth. Add in bay leaf and seasonings.
- Separate liquid removed artichoke bottoms from leaves; reserve leaves. Add in artichoke bottoms to soup. Simmer, covered, 20 min. Remove soup from heat and allow to cold slightly.
- Puree soup in food processor, in batches, till soup is smooth. Return soup puree to saucepan. Add in reserved artichoke leaves to soup, and cook, stirring constantly, till warm.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 8 servings | |
| Calories 125 | |
| Calories from Fat 79 | 63% |
| Total Fat 9.02g | 11% |
| Saturated Fat 5.57g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 358mg | 15% |
| Potassium 238mg | 7% |
| Total Carbs 8.43g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.45g | 0% |
| Protein 3.2g | 5% |
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