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Artichoke Parmesan Soup
Ingredients
  • 1 small carrot, cut into 1-inch chunks
  • 1 celery stalk, cut into 1-inch chunks
  • ½ small onion, cut into chunks
  • Two 14-ounce cans artichoke hearts in brine
  • 2 tablespoons extra-virgin olive oil
  • 1 cup cornstarch, or more as needed
  • ⅓ cup heavy cream
  • 1 ½ cups grated Grana Padano or Parmigiano-Reggiano
  • 1 tablespoon plus 1 ½ teaspoons kosher salt
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