Cream of Artichoke Soup

READY IN: 1hr 10mins
SERVES: 8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a dutch oven, combine olive oil and butter over medium heat.
  • stir until butter melts.
  • saute onion and celery in oil mix until onion is translucent.
  • stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
  • cover and cook about 30 minutes or until vegetables are tender.
  • remove from heat.
  • puree vegetables in batches in a food processor or blender.
  • return to dutch oven.
  • stir in half and half and cheese.
  • serve warm.
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