Cream Of Artichoke Soup

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 4 cups chicken broth or 4 cups vegetable stock
• 2 (14 ounce) jars artichoke hearts, drained and chopped
• 1 large carrot, thinly sliced
• 1/2 teaspoon thyme
• 1 tablespoon parsley
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup half-and-half
• 1/2 cup parmesan cheese, freshly grated

1. In a dutch oven, combine olive oil and butter over medium heat.
2. stir until butter melts.
3. saute onion and celery in oil mix until onion is translucent.
4. stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
5. cover and cook about 30 minutes or until vegetables are tender.
6. remove from heat.
7. puree vegetables in batches in a food processor or blender.
8. return to dutch oven.
9. stir in half and half and cheese.
10. serve warm.

olive oil, butter, onion, celery, chicken broth, hearts, carrot, thyme, parsley, lemon juice, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/cream-of-artichoke-soup-290369 (may not work)