Creamy Artichoke Soup

Ingredients

• 6 artichokes (save leaves for other uses)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon salt
• 3 tablespoons butter
• 1 onion (chopped)
• 2 tablespoons all purpose flour
• 6 cups chicken broth
• 3 tablespoons whipping cream
• chervil (chopped)

Preparation

1. Trim leaves, stems, and fuzzy chokes from artichokes.
2. Drop artichoke hearts into a bowl of ice water mixed with lemon juice and olive oil.
3. Bring a large pot of water to a boil and add salt. Drain hearts and add to boiling water; cook until tender. Drain.
4. In a pan over medium-high heat, melt butter. Add onion and stir until golden. Stir in flour; cook, stirring often, 3 to 5 minutes. Add chicken broth and the artichoke hearts; stir until mixture boils and thickens, 15 to 20 minutes.
5. Whirl mixture in a blender until smooth. Return to pan and heat through. Add whipping cream and salt and pepper to taste. Ladle into bowls and garnish with chopped chervil.