Creamy Artichoke Soup from Sunset

1. 1

   Drop artichoke hearts into a bowl of ice water mixed with lemon juice and olive oil if using fresh (skip for frozen or canned).

2. 2

   Bring a large pot of water to a boil and add salt.

3. 3

   Drain hearts and add to boiling water; cook until tender.

4. 4

   Drain.

5. 5

   In a pan over medium-high heat, melt butter.

6. 6

   Add onion and stir until golden.

7. 7

   Stir in flour; cook, stirring often, 3 to 5 minutes.

8. 8

   Add chicken broth and the artichoke hearts; stir until mixture boils and thickens, 15 to 20 minutes.

9. 9

   Whirl mixture in a blender until smooth.

10. 10

    Return to pan and heat through.

11. 11

    Add whipping cream and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.