Artichoke Soup

  • 19 oz. Artichoke hearts drained
  • 1 1/2 cup Chicken broth
  • 1 Tbsp Lemon juice
  • 1/2 tsp Salt
  • 1 ea Dash of white pepper
  • 1 cup 18% table cream
  • 1 ea Thin slices of lemon image placeholder

Purée 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.

Servings: 6
Submitted by: Recipe Group Member