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Artichoke Soup

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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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