Citrus Soup (Serves 6)
stick unsalted butter
cup minced onions
cup finely chopped celery
cups chicken broth
tablespoons fresh lemon juice
cups Half and Half
cups quartered canned artichoke hearts (reserve ¼ of the
and white pepper to taste
cup minced fresh parsley
of one lemon
butter in sauce pan over medium heat. Add onions and celery and
stir while cooking until they are translucent, but not brown. Add
broth, half the artichoke hearts and their liquid, and bring mixture
to a boil.
separate bowl, add lemon to cornstarch and mix well so that there
are no lumps. Add cornstarch mixture to BOILING liquid in sauce
pan, stirring it in with a whip. Bring back to a boil and boil for
finish, add Half and remaining artichoke hearts. Add salt and white
pepper to taste.
plating, garnish bowls with zest and parsley.