Artichoke Soup

• Course:               Lunch
• Preparation time: 10 Minutes
• Cooking time:      20 Minutes
• Quantity:             6 Persons

Preparation instructions

Melt the butter and saute the onion, celery, and garlic over low to medium heat. Drain the artichoke hearts and trim off any tough bits of leaf. Put the artichoke hearts in a food processor. Add 120 ml of the chicken broth and the Xanthan and process until the artichokes are a fine puree. Add the remaining chicken broth, and set over medium-high heat to simmer. When the onion and celery are soft, stir them into the artichoke mixture. When it comes to a simmer, whisk in the cream. Bring it back to a simmer, squeeze in the lemon juice, and stir again. Add salt and pepper to taste.