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4 servings
suggest servings
| 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 | cream | 18% table |
| 1 | slices | lemon | thin |
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.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 8.0g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 493mg | 21% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 10% | Vitamin C | 12% | |
| Calcium | 8% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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As one of the more well-known fruits around Christmas time, the cranberry can be found in almost anything. Cakes, sauces, tarts and even ginger ale become festive once winter has arrived and cranberries are in season....
I've made this recipe since I was a kid (I believe that my Mom found it in a Reader's Digest magazine) and everyone has always loved it. I was going to make it again yesterday and couldn't find my copy of the recipe. So, I googled for it and was glad to find it here. The recipe is easy and forgiving in terms of amount of ingredients and cooking time. I usually use 1/2 cup of peanut butter rather than 1/3 cup and I usually cook it for 20 minutes or sometimes a little more. It usually doesn't look very done when it comes up, but that is fine. You want the oatmeal "cookie" base to be a little chewy.
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