Servings
4 s
Ingredients
- 19 ounce Artichoke hearts drained
- 1 1/2 cups Chicken broth
- 1 tablespoon Lemon juice
- 1/2 teaspoon Salt
- 1 Dash of white pepper
- 1 cup 18% table cream
- 1 Thin slices of lemon
Directions
- 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.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini