Creamy Artichoke Soup

Ingredients

• 28 ounce artichoke hearts coarsely chopped canned
• 1.5 tablespoons juice of lemon 
• 1 cup lowfat yogurt divided
• 2 tablespoons olive oil 
• 1 cup onions frozen thawed chopped
• 2 tablespoons pesto sauce prepared
• 4 servings salt and pepper freshly ground
• 32 ounce vegetable broth low-sodium

Equipment

• bowl
• ladle
• whisk
• pot
• blender
• immersion blender

Directions

1. In a large stockpot, heat the oil over medium heat.
2. Add the onions and saute until soft and translucent, about 3 minutes.
3. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes.
4. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches.
5. Whisk in 3/4 cup yogurt and season with salt and pepper.
6. In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.