Artichoke Bisque with Parsley-Lemon Gremolata Recipe – Sunset Magazine

Ingredients

• 2 tablespoons butter or margarine
• 1 onion (8 oz.), peeled and chopped
• 3 tablespoons all-purpose flour
• 6 cups fat-skimmed chicken broth or vegetable broth
• 3 packages (8 oz. each) frozen artichoke hearts
• 1/2 teaspoon dried tarragon
• Softly whipped cream or sour cream
• Parsley-Lemon Gremolata
• Salt and white or black pepper