Cream of artichoke soup

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Recipe by: archinard

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Frozen artichoke hearts; 1 cn (13-1/2 oz) chicken broth;
3 Leeks; sliced thin 1 ts Heavy cream;
1 c Water; Nutmeg;
1/2 ts Salt; Sprigs of parsley;
1/8 ts White pepper;

Place artichoke hearts and leeks in cooker. Add water, salt and
pepper. Cover and set control 15. Cook 15 minutes after control
jiggles. Remove and cool at once under COLD RUNNING WATER. Uncover
and pour mixture into blender container. Add broth and lemon juice.
Blend at high speed about 1 minute. Pour into bowl and slowly blend
in cream. Cover and chill. If serving hot, return mixture to cooker
and add cream. Warm slowly over lowest heat, stirring constantly.
Serve with a dash of nutmeg or garnish each bowl with sprig of
parsley. Makes 6 servings. Source: The Pressure Cooking by Alma Payne
Ralston Brought to you and yours via Nancy O'Brion and her
Meal-Master. Submitted By NANCY O'BRION On 01-18-95