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ARTICHOKE TARRAGON SOUP




Source of Recipe


Sonja


List of Ingredients




� cup butter
� cup finely chopped onion
� cup chopped celery
� cup Wondra Flour
1 (32 oz.) box organic free-range chicken broth
2 cups half and half
1 (14 oz.) can extra small artichoke hearts, drained, quartered
� cup grated carrots
1 � tsp. salt
� cup dry sherry
2 tsp. snipped fresh tarragon

Recipe



In large saucepan, melt butter; saut� 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.