Artichoke Soup
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4 servings
19 oz Artichoke hearts drained
1 1/2 c Chicken broth
1 T Lemon juice
1/2 t Salt
1 ea Dash of white pepper
1 c 18% table cream
1 ea 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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