Artichoke Soup

Ingredients

• 2 bundles of soup greens
• 1 onion
• 1 kg stock bones
• 1 tbsp black peppercorns
• 2 Bay leaves
• 4 stems thyme
• 6 tbsp lemon juice
• 300 g jarred artichoke hearts

Instructions

1. 1.

   Halve the onion and sauté in a large pot without oil. Roughly chop the soup greens and add them with the bones, stir briefly. Pour in 2 l water, add the spices, and simmer for about 2½ hours over low heat with the lid half‑open.

2. 2.

   Strain the broth through a sieve. Reheat and season with lemon juice, salt, and pepper to taste.

3. 3.

   Drain the artichoke hearts, divide if desired, warm them in the soup, and serve.