Artichoke Tarragon Soup

Makes 8 (1 cup) servings
1/2 cup butter
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 cup flour
32 oz. organic free-range chicken broth
2 cups half-and-half
14 oz. canned extra-small artichoke hearts, drained, quartered
1/2 cup grated carrots
1 1/2 tsp. salt
1/4 cup dry sherry
2 tsp. snipped fresh tarragon

In a large saucepan, melt butter; sauté onion and celery until tender (about 5 min.). Whisk in flour, stirring 1 min. Gradually add chicken broth and bring to a boil, stirring until slightly thickened. Stir in half-and-half, artichokes, carrots and salt; simmer about 15 min., stirring occasionally. Stir in sherry and tarragon.