lemon herb artichoke soup
Ingredients:
  • (2 Tbsp.) butter or margarine
  • (1 medium) onion, peeled and chopped
  • (3 Tbsp.) all-purpose flour
  • (6 cups) fat-skimmed vegetable broth
  • (3 8 oz. packages) frozen artichoke hearts
  • (1/2 tsp.) dried tarragon
  • (1 cup) Italian or regular parsley, coarsely chopped
  • (3 Tbsp.) olive oil
  • (2 tsp.) grated lemon peel
  • (1 clove) garlic, peeled
  • (1/4 tsp.) pepper
  • Salt
  • Whipped cream (or sour cream, softly whipped)
Servings

6

Lunch

Lemon Herb Artichoke Soup

A pureed artichoke and herb soup served with dollops of whipped cream and a fresh lemon-herb topping.

Preparation Time

About 10 minutes

Cook Time

About 30 minutes

    Instructions

  1. 1Place a large saucepan over medium-high heat. Add butter. When melted, add onion and cook 7-10 minutes, stirring often.
  2. 2Stir in flour, then add broth, artichoke hearts and tarragon. Bring to a boil and cook 15-20 minutes, stirring every few minutes.
  3. 3Meanwhile, process parsley, olive oil, lemon peel, garlic and pepper to a food processor until finely chopped. Season to taste with salt; set aside.
  4. 4Process soup in a blender until smooth, transfer to a large bowl after each batch. Return pan to low heat and add soup. Serve when hot with dollops of whipped cream and parsley mixture. Enjoy!

Nutritional Information

Serving Size: 1/6 of soup



Amount Per Serving:

  • Calories 201
  • Total Fat 13.5 g
  • Total Carbohydrate 12.7 g
  • Protein 9.3 g
  • Cholesterol 8 mg
  • Sodium 132 mg
  • Fiber 6.4 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: Italian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.