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19 oz. artichoke hearts, drained 1 1/2 cup chicken broth 1 tb lemon juice 12 tsp salt 1 dash of white pepper 1 c 18% table cream 1 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 not to boil. Garnish with lemon slices. Yield 4 to 6 small servings. Comments: Double this recipe by buying 1 pint of whipping cream. |
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