Artichoke Soup

Name: Artichoke Soup
Ingredients: 6 oz. artichoke hearts; 1 c. thinly sliced celery; 1/4 c. chopped onion; 1/2 c. water; 1 chicken bouillon cube; 2 tsp. cornstarch; 3/4 tsp. salt; 2 c. half and half; 1 Tbsp. lemon juice; 1 Tbsp. chopped parsley; grated lemon peel for garnish (optional)

11 ingredients

8 steps

Ingredients

6 oz. artichoke hearts
1 c. thinly sliced celery
1/4 c. chopped onion
1/2 c. water
1 chicken bouillon cube
2 tsp. cornstarch
3/4 tsp. salt
2 c. half and half
1 Tbsp. lemon juice
1 Tbsp. chopped parsley
grated lemon peel for garnish (optional)

Directions

1

Drain artichokes from marinade.
2

Spoon off 2 tablespoons of oil; save for salad dressing.
3

Put the rest of the marinade in a saucepan; add the celery and onion.
4

Saute until slightly brown. Then add the water and crushed bouillon.
5

Cover and simmer for 10 minutes.
6

Stir the cornstarch and salt into the half and half and then add to the mixture.
7

Cook, while stirring, until mixture boils and begins to thicken.
8

Cut the larger artichokes in half. Add to the mixture and heat.