Ingredients
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2 tablespoons olive oil
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2 tablespoons butter
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1 cup onion, chopped
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1/2 cup celery, chopped
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4 cups chicken broth or 4 cups vegetable stock
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2 (14 ounce) jars artichoke hearts, drained and chopped
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1/2 teaspoon thyme
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1 tablespoon parsley
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2 tablespoons fresh lemon juice
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 cup half-and-half
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1/2 cup parmesan cheese, freshly grated
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1 large carrot, thinly sliced
Instructions
- In a dutch oven, combine olive oil and butter over medium heat.
- stir until butter melts.
- saute onion and celery in oil mix until onion is translucent.
- stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
- cover and cook about 30 minutes or until vegetables are tender.
- remove from heat.
- puree vegetables in batches in a food processor or blender.
- return to dutch oven.
- stir in half and half and cheese.
- serve warm.