Artichoke Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 19 | ounces |
artichoke hearts
drained |
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
white pepper
|
*
|
| 1 | cup |
cream
18% table |
|
| 1 | slices |
lemon
thin |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 549.1 | ml/g |
artichoke hearts
drained |
|
| 355 | ml |
chicken broth
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
white pepper
|
*
|
| 237 | ml |
cream
18% table |
|
| 1 | slices |
lemon
thin |
*
|
Directions
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.
Yield 4 to 6 servings.
