¼ cup butter
½ onion, chopped
½ cup celery, chopped
¼ cup flour
4 cups chicken broth, warmed
2 (14-ounce) cans artichoke hearts, drained and chopped
1 teaspoon lemon juice
¼ teaspoon thyme
1/8 teaspoon cayenne pepper (if you double this recipe, don’t double the spice or it will be very spicy)
Salt and pepper to taste
1 cup heavy cream
Toast rounds
Grated parmesan cheese
Paprika
In a large saucepan over medium heat, melt butter and add onion and celery, sauteing until softened. Stir in flour; stirring constantly for about 3 minutes. Add broth, artichokes, lemon juice, thyme, cayenne pepper, salt, and pepper. Bring mixture to a boil. Lower heat, cover, and cook for about 15 minutes. Purée soup in food processor or blender for a smooth consistency. Strain for artichoke “hairs.” Return to heat and stir in cream. Cook until warmed.
Serve warm with toast rounds topped with parmesan cheese and paprika. Freezes well.
Yield: 4-6 servings
