| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers | 6 | Servings | |
INGREDIENTS
| 6 | c | Chicken stock |
| 3 | c | Potatoes; sliced |
| 1 | bn | Green onions; sliced, reserve tops |
| 18 | oz | Artichoke hearts; (frozen) thawed |
| 1/4 | ts | Red pepper |
| 1 | c | Lowfat yogurt |
INSTRUCTIONS
Bring stock to boil. Add potatoes, onions, artichoke hearts, salt and pepper. Bring back to boil and cook until tender, approximately 8 to 10 minutes. Remove from heat. Fill blender half full and puree. Strain to remove strings. Return mixture to pot and heat. Stir in yogurt. May be served hot or cold. Yield: Serves 6 Reduce sodium by using half regular chicken broth and half low-sodium broth. >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: LYNDA D. PERRY Posted to MC-Recipe Digest V1 #857 by Emily Griffin <emgriffi@ix.netcom.com> on Oct 21, 1997
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