This soup is simple, healthy, and easy to prepare.
Don’t leave out the parsley or fresh lemon juice as they are essential to the flavor of this soup.
You may choose to use fresh or frozen artichoke hearts in place the canned as suggested in the recipe.
2 (14 ounce) cans artichoke hearts
2 medium potatoes, peeled and diced
1 medium onion, diced
2 celery ribs, sliced
3 cups each low-sodium chicken and beef broth
Salt and pepper
4 tablespoons butter
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
Parmesan cheese, for garnish
Combine the artichokes, potatoes, onion, celery and broth in a stockpot.
Bring to a boil and then reduce to a simmer.
Cover and cook until the vegetables are tender, about 35 minutes.
Puree the soup in batches using a blender, food mill, or food processor.
Return the puree to the pot and season with salt and pepper.
Return the pot to the heat, stir in the butter, and heat just to a simmer.
Combine the parsley and lemon juice in a small bowl. Ladle the soup into bowls.
Sprinkle with about a tablespoon of Parmesan. Top each serving with a little of the parsley mixture.