SHARON posted 04-19-98
Artichoke Soup
19 oz. can artichoke hearts drained
1 Tbl. lemon juice
1 dash of white pepper
1 thin slice of lemon
1 1/2 cup chicken broth
1/2 tsp. salt
1 cup 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 do not boil.
Garnish with lemon slices.
Yield 4-6 servings