Cream of Artichoke Soup

Ingredients

• 4 medium Artichokes (Original recipe calls for 6, but 4 is a more reasonable amount for 4 servings.)
• 1 medium Onion (Chopped)
• 2 cloves Garlic (Minced)
• 4 cups Vegetable broth
• 1 cup Heavy cream
• 2 tablespoons Butter
• 1 tablespoon Lemon juice (Freshly squeezed)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Freshly ground, or to taste)

Instructions

1. 1Trim the artichokes by cutting off the stem and the top inch. Remove the tough outer leaves until you reach the pale green, tender leaves. Use a spoon to scoop out the fuzzy choke from the center. Rub the cut surfaces with lemon juice to prevent browning. Chop the artichoke hearts into smaller pieces.
2. 2In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. 3Add the chopped artichokes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the artichokes are tender.
4. 4Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot.
5. 5Stir in the heavy cream and lemon juice. Season with salt and pepper to taste. Heat gently, but do not boil.