Artichoke Tarragon Soup

Moderate
Makes 8 (1 cup) servings
None Specified
Ingredients: 
  • 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
Instructions: 

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.