Lemony Artichoke Soup
1 Large Onion
2-3 Tbs Butter
1 Tbs Olive Oil
3 Cloves Garlic
2 Cans of Artichoke Hearts or Bottoms
1 Russet Potato
2-3 Tsp Lemon Zest
Juice of Half a Lemon
4 Cups of Vegetable Broth OR 2 Tbs Consomme Powder + 4 Cups Water
Salt & Pepper
Chop and sauté the onion in the butter and oil until golden. Add roughly chopped garlic cloves to the last minute of sautéing to prevent the garlic from burning.
Add the canned artichokes, lemon zest, and the juice from half of a lemon. Add a roughly chopped russet potato and then add 4 cups of vegetable broth OR 2 tbs consommé and 4 cups of water.
Let it come to a boil and then reduce to a simmer for 30 minutes. Shut the fire and let it cool, then puree the soup using an immersion blender or food processor until smooth. (Option: Strain the soup through a sieve for super smooth consistency).
Add salt & pepper if needed and garnish with some fresh chives!