Cream Of Artichoke Soup

• 1 tablespoon olive oil
• 3 cups red onions (chopped)
• 1 1/2 cups potatoes (chopped)
• 1 1/2 cups carrots (chopped)
• 3/4 cup celery (chopped)
• 3 teaspoons garlic (minced)
• 1 1/2 teaspoons sea salt
• 2 bay leaves
• 5 cups chicken stock
• 9 ounces frozen artichokes
• 2 tablespoons dry sherry
• 1/3 teaspoon saffron
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 cup orange juice
• 1/2 teaspoon orange zest
• 1 teaspoon pepper
• 1 teaspoon parsley
• 1 1/2 cups sour cream
• 2 cups marinated artichokes

1. In a 3 quart sauce pot add onions, potatoes, carrots, celery, garlic salt, and bay leaves and saute over medium heat 10 minutes, stirring often. Add stock and bring to boil; then lower heat, cover, and simmer for about 15 minutes.
2. Add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.
3. Now stir in the lemon juice, orange juice, and orange & lemon zest, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves, and take a hand held blender to the soup and puree till everything is blended.
4. At serving time ladle soup into bowl and arrange 4 quartered marinated artichokes in the center of the bowl along with 1 heaping tsp of sour cream. Drizzle 1 tsp of the marinated artichoke oils over the soup and serve.

olive oil, red onions, potatoes, carrots, celery, garlic, salt, bay leaves, chicken stock, artichokes, sherry, saffron, lemon juice, lemon zest, orange juice, orange zest, pepper, parsley, sour cream, artichokes

Taken from www.food.com/recipe/cream-of-artichoke-soup-270568 (may not work)