Creamy Artichoke and Lemon Soup

Step 1: Base ... Add the butter to a large pot and bring to medium heat. Then, add the celery, onions, garlic, and a pinch of both salt and pepper, and saute on medium heat stirring often. You DO NOT want the vegetables to brown. Cook 3 minutes until slightly tender; then, add in the artichokes, stir, and cook another 2 minutes.

Step 2: Roux ... Add the flour to the vegetables and mix to combine.

Step 3: Wine, Broth and Cream ... Slowly add the wine, broth, cream, thyme, 1/2 of the parsley, and bring to a light boil - stirring to combine the flour with the liquids. Then reduce the heat to medium low, simmer, and cook another 10-15 minutes to reduce, stirring occasionally - the soup will naturally thicken. I like to puree the soup with my immersion blender, just a bit; but, it is NOT necessary. It is just as good either way. Finish with the lemon juice, zest, and remaining parsley; and check again for any additional salt and pepper, if needed.

Step 4: Serve ... Ladle and garnish with fresh chives and additional lemon zest if needed. Personally, I love to serve with seafood (salmon or shrimp), it just seems to compliment the soup. I try to keep it light and fresh. Tomato bruschetta would be another nice side dish. ENJOY!