Servings
6 s
Ingredients
- 6 cups Chicken stock
- 3 cups Potatoes; sliced
- 1 bunch Green onions; sliced, reserve tops
- 18 ounce Artichoke hearts; (frozen) thawed
- 1/4 teaspoon Red pepper
- 1 cup Lowfat yogurt
Directions
- Bring stock to boil.
- Add potatoes, onions, artichoke hearts, salt and pepper.
- Bring back to boil and cook until tender, approximately 8 to 10 minutes.
- Remove from heat.
- Fill blender half full and puree.
- Strain to remove strings.
- Return mixture to pot and heat.
- Stir in yogurt.
- May be served hot or cold.
- Yield: Serves 6 Reduce sodium by using half regular chicken broth and half low-sodium broth.
- >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: LYNDA D.
- PERRY Posted to MC-Recipe Digest V1 #857 by Emily Griffin
- netcom.com> on Oct 21, 1997