Recipe for cooking artichoke soup

Soups for Salads :: Vegetable Soups

Artichoke Soup

8 med. artichokes, washed and trimmed
1 qt. water
2 C. chicken stock
1 bunch scallions, chopped
1 tsp. lemon juice
2 C. light cream
Salt and pepper, to taste

In a lrg. kettle, place the artichokes, water, chicken stock and scallions. Bring to a boil and cook, covered, for 45 min.

Drain and cool artichokes, reservings cooking liquid. Scrape off the tender parts from bottoms of leaves and remove hearts. Pure scrapings in a blender or food processor, adding cooking stock and lemon juice. When cool, add cream and seasonings.

Chill thoroughly and serve in chilled bowls with one of the following garnishes: hardboiled egg slices, minced parsley or chives, a dollop of sour cream, sliced lemon or lime, watercress, or a dollop of whipped cream.