| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cookbook, Soup |
4 |
Servings |
INGREDIENTS
| 14 |
oz |
Artichoke hearts; OR bottoms-canned |
| 3 |
c |
Chicken broth |
| 3 |
tb |
Heavy cream |
| 2 |
ts |
Lemon juice |
|
|
Salt and pepper to taste |
|
|
Freshly chopped chives for garnish |
INSTRUCTIONS
Drain artichokes and place in blender with chicken broth. Puree until
smooth. Add cream and lemon juice; mix well. Pour into bowl. Add salt and
pepper. Cover and
chill well.
To serve, pour into bowls and garnish with chopped chives.
Source: Rogue River Rendezvous, a gathering of Southern Oregon's finest
recipes;
The Junior Service League of Jackson County, Medford, Oregon Adapted for
Mastercook by Brenda Adams <adamsfmle@sprintmail.com> posted mc 11/11/96
3 - 4 servings
Recipe By : Rogue River Rendezvous, Junior League, Medford, Oregon
Posted to MC-Recipe Digest V1 #296
Date: Mon, 11 Nov 1996 16:56:22 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>
NOTES : A Rogue Valley favorite!
A Message from our Provider:
“Jesus: the most exciting person in the universe”