Artichoke Citrus Soup (Serves 6)

  • ½ stick unsalted butter
  • ½ cup minced onions
  • ½ cup finely chopped celery
  • 3 cups chicken broth
  • 4 tablespoons fresh lemon juice
  • ¼ cup cornstarch
  • 3 cups Half and Half
  • 2 cups quartered canned artichoke hearts (reserve ¼ of the liquid)
  • Salt and white pepper to taste
  • ½ cup minced fresh parsley
  • Zest of one lemon

Melt 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.

In 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 five minutes.

To finish, add Half and remaining artichoke hearts. Add salt and white pepper to taste.

When plating, garnish bowls with zest and parsley.