- 1 1/2 cup chicken broth (I used a whole 14.5 oz can)
- 19 oz. Artichoke hearts drained, (I used two 14 oz cans drained. This
results in 19 oz. of artichoke hearts)
- 1 T. lemon juice
- Dash of white pepper
- 1/2 t. salt
- 1 Cup cream
- Thin slices of lemon (for garnish)
Puree artichokes and chicken broth. Place in saucepan with lemon juice,
salt and pepper. Heat just to boiling.
Remove from heat and stir in cream. Chill soup
If hot is required, reheat, but do not boil.
Garnish with lemon slices
Yield 4 - 6 servings
This has great artichoke flavor and is mildly tart which is something I really enjoy. It is very quick and easy.
Recipe submitted by Marybeth on 4/30/01
