Chilled Artichoke Soup

1. In a pot, sauté onions and garlic in olive oil until onions are translucent.

2. Add diced artichoke bottoms and continue to sauté, 2 minutes more.

3. Add lemon zest and chicken stock and bring to a boil. Reduce to a simmer and continue cooking until liquid has reduced by 25%.

4. Using an immersion blender, puree soup until smooth. Season with salt and pepper.

5. To Serve: Ladle 3/4 cup of soup into a serving bowl, and garnish with parsley and grated parmesan cheese.

Chicken Broth and Chicken Stock can be used interchangeably in most recipes. Generally speaking, stocks are made from bones and broths are made from meat. Stocks tend to be thicker (more collagen) and broths tend to be thinner but more flavorful.