Yield: 4 servings
19 oz. artichoke hearts, drained
1 T. lemon juice
1 dash of white pepper
1 thin slice of lemon
1 1/2 C. chicken broth
1/2 tsp. salt
1 C. 18% table cream
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
Yields 4-6 servings.