artichoke soup

4 servings
19 ounces Artichoke hearts drained
1½ cup Chicken broth
1 tablespoon Lemon juice
½ teaspoon Salt
1 each Dash of white pepper
1 cup 18% table cream
1 each Thin slices of lemon

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 to not boil.

Garnish with lemon slices. Yield 4-6 servings.

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