Artichoke Cream Soup - cooking recipe

Ingredients

3/4 c. finely chopped onion
3/4 c. finely chopped celery
1/4 c. finely chopped green bell pepper
6 Tbsp. butter
6 Tbsp. unbleached all-purpose flour
6 c. chicken broth
1/4 c. fresh lemon juice
2 bay leaves
1/2 tsp. ground thyme
2 (14 oz.) cans artichoke hearts, drained and chopped
2 c. half and half
2 egg yolks, beaten
lemon slices (for garnish)
chopped parsley (for garnish)

Preparation

In a large saucepan, saute the onion, celery and green bell pepper in the butter until tender, about 10 minutes.
Add the flour and cook, stirring constantly, for 1 minute.
Slowly add the chicken broth and lemon juice, stirring until blended.
Add the bay leaves, thyme and chopped artichoke hearts.
Cover and simmer until thickened, about 20 minutes.