Artichoke Soup
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INGREDIENTS 19 ounces artichoke hearts, drained
1-1//2 cups chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
1 dash white pepper
1 cup table cream (18%)
1 lemon, cut into thin slicesPureé artichoke hearts and chicken broth. Place in a saucepan with lemon juice, salt and pepper. Heat just to boiling.
Remove from heat and stir in cream. Chill soup.
If you prefer it hot, reheat, but do not boil. Garnish with lemon slices.
Makes 4 to 6 servings