Directions: 1. Melt butter over low heat in a heavy-bottomed saucepan or
stockpot. Whisk in flour very slowly.
2. Gradually add garlic, lemon juice, chicken broth, and artichoke bottoms
and bring to a boil. Reduce heat to low and simmer for 25 to 35 minutes.
3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth. Add pepper and serve.
Variations:
Cream of Artichoke: Decrease chicken broth by 1/2 cup and add l/2 cup heavy
or light cream to pureed soup.
Substitute two 14-ounce cans artichoke hearts, packed in water, for the
artichoke bottoms.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Posted to MC-Recipe Digest V1 #238
Date: Wed, 9 Oct 1996 11:44:22 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
NOTES : Makes 8-9 cups "This soup was born out of necessity to use an
un-ordered shipment of artichoke bottoms."
Nutr. Assoc. : 0 0 0 0 0 42 0 0
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