Instructions: In a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until golden, 7 to 10 minutes.

Add flour and stir to coat onion. Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15 to 20 minutes.

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 whipped cream and Parsley-Lemon Gremolata. Add salt and pepper to taste.

This recipe yields 6 to 8 servings.

Comments: If making bisque through step 3 up to 1 day ahead, cool, cover, and chill; stir often over medium heat until hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.