Artichoke Bisque With Parsley-Lemon Gremolata

• 2 tablespoons butter or margarine
• 1 onion (8 oz.), peeled and chopped
• 3 tablespoons all-purpose flour
• 6 cups fat-skimmed chicken broth or vegetable broth
• 3 packages (8 oz. each) frozen artichoke hearts
• 1/2 teaspoon dried tarragon
• Softly whipped cream or sour cream
• Salt and white or black pepper

1. In a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until golden, 7 to 10 minutes.
2. Add flour and stir to coat onion. Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15 to 20 minutes.
3. In a blender, holding lid down with a towel, whirl mixture in batches until smooth; pour into a large bowl.
4. Return soup to pan and stir over low heat until hot. Ladle into bowls and garnish with spoonfuls of whipped cream and Parsley-Lemon Gremolata. Add salt and pepper to taste.

butter, onion, allpurpose, chicken broth, frozen artichoke, tarragon, cream, salt

Taken from www.myrecipes.com/recipe/artichoke-bisque-with-parsley-lemon-gremolata (may not work)