Cream Of Artichoke Soup

• 2 cups chicken stock or 2 cups chicken broth
• 1 (13 1/2 ounce) can quartered artichoke hearts, drained
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup finely chopped yellow onion
• 1 celery rib, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup half-and-half
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• Garnish
• lemon slice (thinly sliced)

1. Bring 1 cup of chicken stock to a boil over med-high heat in a saucepan.
2. Add in artichokes; lower heat to med-low and simmer, uncovered, for 6-7 minutes.
3. In another saucepan, melt the butter.
4. Add in onion, celery, and garlic; stir/saute 5-6 minutes.
5. Add in flour; stir until bubbly.
6. Add in artichoke/stock mixture and stir 1-2 minutes or until thickened.
7. Transfer mixture to a food processor or blender and process until chunky (may have to do this in batches) (also may use a stick blender).
8. Return to saucepan; add in remaining stock, half-and-half, salt, and pepper; simmer 5-10 minutes or until flavors are blended.
9. Ladle into individual soup bowls and float a lemon slice on top.
10. Note: for a richer soup, reduce stock to 1 1/2 cups and increase half-and-half to 1 cup.

chicken, quartered artichoke hearts, butter, yellow onion, celery, garlic, flour, salt, white pepper, lemon slice

Taken from www.food.com/recipe/cream-of-artichoke-soup-148181 (may not work)