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Cream of Artichoke Soup

A home-style Cream of Artichoke Soup made with Jerusalem Artichokes, Olive Oil, and Stock. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 lb
• 1 tbsp
• 1/2 pt

Method (preview)

1. 1

   Scrub the artichokes; chop roughly and saute for a few minutes in the oil.

2. 2

   Add the stock and milk; simmer gently until the artichokes are tender.

3. 3

   Cool a little then liquidize in a blender or food processor.

4. 4

   Reheat, adding the lemon juice if desired.

5. 5

   Season to taste with salt and pepper.

6. 6

   ISBN 0722512244.

7. 7

   MC format by Hallie. Untried.

8. 8

   Contributed to the FareShare Gazette by Hallie; 17 August 2003. www.fareshare.net

9. 9

   Nutr. Assoc.: 0 0 0 0 0 0 0