Creamy Artichoke Soup with Lemon and Sage

Ingredients

• ¼ cup butter
• ¼ cup shallots, minced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1/3 cup flour
• 4.5 cups chicken or vegetable stock
• 1 teaspoon dried sage
• 3–14-ounce cans of quartered artichoke hearts, drained
• 1 cup heavy cream
• ¼ cup fresh squeezed lemon juice
• ¼ cup grated parmesan
• Salt and pepper to taste
• Lemon slices and grated parmesan for garnish

Directions

Separate the artichoke hearts. Slice off the bottoms of the artichoke hearts and set them aside.   Use your fingers to separate the remaining artichoke petals (just fluff them up so that they do not stick together), set aside.

In a large stock pot melt the butter over medium heat. Add the shallots and celery and sauté until the shallots are translucent. Add the garlic and cook until it is a light golden color. Stir in the flour until all the veggies are coated, stirring frequently.

Add the broth, artichoke bottoms (not the petals), and sage, stir to combine. Continue cooking until the broth reaches a simmer then reduce heat to medium-low to maintain the simmer. Simmer for 15 minutes then remove from heat.

Use an immersion blender or traditional blender to puree until it is completely smooth. Add artichoke petals, lemon juice, and cream. Stir to combine and turn the heat back on medium low. When the soup is good and hot but not boiling, add the parmesan. Add salt and pepper to taste. Ladle into warm bowls and top with a lemon slice and parmesan cheese. Serve with 1850 Wine Cellars Chardonnay or Myka Estates Chardonnay.