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1/2 medium onion, chopped
2 large ribs celery, chopped
8 oz. fresh mushrooms, sliced
1 clove garlic, minced
2 - 4 tbsp. butter, for sautéing the veggies
1 can artichoke hearts, drained (rinsed, if you wish)
1 quart broth - I used vegetable, but chicken would be good
1/2 cup cream
black pepper to taste
cayenne to taste
dill weed (optional)
(don't be tempted to add salt - it prob'ly doesn't need any)
1 tbsp. lemon juice
Sauté the vegetables in the butter in stockpot.
Run artichoke hearts and a cup of the broth in blender till puréed. Add purée and remainder of broth to stockpot.
Heat to serving temperature; add cream, lemon juice & seasonings.
Can also be served cool.
For nice texture contrast on this, sauté the onion & celery until just tender-crisp.
serving size: 1 cup (230g)
calories: 124
calories from fat: 89
total fat: 10g
saturated fat: 6g
trans fat: 0g
cholesterol: 32mg
sodium: 256mg
total carbs: 7g
dietary fiber: 3g
sugars: 2g
protein: 2g
2 large ribs celery, chopped
8 oz. fresh mushrooms, sliced
1 clove garlic, minced
2 - 4 tbsp. butter, for sautéing the veggies
1 can artichoke hearts, drained (rinsed, if you wish)
1 quart broth - I used vegetable, but chicken would be good
1/2 cup cream
black pepper to taste
cayenne to taste
dill weed (optional)
(don't be tempted to add salt - it prob'ly doesn't need any)
1 tbsp. lemon juice
Sauté the vegetables in the butter in stockpot.
Run artichoke hearts and a cup of the broth in blender till puréed. Add purée and remainder of broth to stockpot.
Heat to serving temperature; add cream, lemon juice & seasonings.
Can also be served cool.
For nice texture contrast on this, sauté the onion & celery until just tender-crisp.
serving size: 1 cup (230g)
calories: 124
calories from fat: 89
total fat: 10g
saturated fat: 6g
trans fat: 0g
cholesterol: 32mg
sodium: 256mg
total carbs: 7g
dietary fiber: 3g
sugars: 2g
protein: 2g