James Carrier
Yield
Makes 6 to 8 servings

Notes: If making bisque through step 3 up to 1 day ahead, cool, cover, and chill; stir often over medium heat until hot.

How to Make It

Step 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.

Step 2

Add flour and stir to coat onion. Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15 to 20 minutes.

Step 3

In a blender, holding lid down with a towel, whirl mixture in batches until smooth; pour into a large bowl.

Step 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.

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