Artichoke Bisque with Parsley-Lemon Gremolata

I LOVE every word in the title of this recipe!
(makes 6-8 servings)

For the soup:
2 T Kerrygold* butter
1 sweet* onion, peeled and chopped
3 T. all-purpose flour
6 cups low-sodium* chicken broth
3 packages (8 oz. each) frozen artichoke hearts, thawed* and squeezed dry*
1/2 t. dried tarragon
Sour cream or plain Greek yogurt*
Kosher salt and white or freshly* ground black pepper

For the parsley-lemon gremolata:
1 cup flat leaf* parsley
 3 T. EVOO
2 t. grated lemon peel
1 peeled clove of garlic
1/4 t. freshly ground* pepper
Kosher* salt, to taste

To make the soup: In a 4-5 qt. pan over med.-high heat, melt butter. Add onion and stir often until golden, 7-10 mins. Add flour and stir to coat onion. Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15-20 mins. In a blender, holding lid down with a towel, whirl mixture in batches until smooth; pour into a large bowl. Return soup to pan and stir over low heat until hot. Ladle into bowls and garnish with spoonfuls of sour cream and sprinkle with gremolata. Add S&P to taste.

To make the parsley-lemon gremolata: In a food processor, whirl all ingredients til finely chopped.

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Love,

MM