Artichoke Tarragon Soup

Makes 8 (1 cup) servings
None Specified

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.