Lemon-Artichoke Soup

Ingredients

• 1/4 cup butter
• 1/2 cup minced onion
• 1/2 cup chopped celery
• 3 cups chicken broth
• 2 cups artichoke hearts, chopped
• 1/4 cup extra virgin olive oil
• 4 tablespoons fresh lemon juice
• 1/4 cup cornstarch
• 3 cups half-and-half
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions
In a saucepan, melt butter over medium heat. Add minced onion and finely chopped celery; cook until clear. Add chicken broth, chopped artichoke hearts, and olive oil. Bring to a boil. In a separate bowl,whisk together lemon juice and cornstarch. Stir into the boiling liquid and continue boiling for 5 minutes, stirring constantly. Stir in half-and-half and heat through. Season with salt and pepper.