Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
19 oz Artichoke Hearts Drained
1 1/2 c Chicken Broth
1 tb Lemon Juice
1/2 ts Salt
1 Dash Of White Pepper
1 c 18% Table Cream
1 Thin Slices Of Lemon
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.