Artichoke Cream Soup

• 3/4 c. finely chopped onion
• 3/4 c. finely chopped celery
• 1/4 c. finely chopped green bell pepper
• 6 Tbsp. butter
• 6 Tbsp. unbleached all-purpose flour
• 6 c. chicken broth
• 1/4 c. fresh lemon juice
• 2 bay leaves
• 1/2 tsp. ground thyme
• 2 (14 oz.) cans artichoke hearts, drained and chopped
• 2 c. half and half
• 2 egg yolks, beaten
• lemon slices (for garnish)
• chopped parsley (for garnish)

1. In a large saucepan, saute the onion, celery and green bell pepper in the butter until tender, about 10 minutes.
2. Add the flour and cook, stirring constantly, for 1 minute.
3. Slowly add the chicken broth and lemon juice, stirring until blended.
4. Add the bay leaves, thyme and chopped artichoke hearts.
5. Cover and simmer until thickened, about 20 minutes.

onion, celery, green bell pepper, butter, flour, chicken broth, lemon juice, bay leaves, ground thyme, hearts, egg yolks, lemon slices, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007601 (may not work)