Recipe - Artichoke Soup

19 ounce Artichoke hearts drained
1 One half cup Chicken broth
1 tablespoon Lemon juice
One half teaspoon Salt
1 Dash of white pepper
1 cup 18% table cream
1 Thin slices of lemon

Puree artichokes and chicken broth. Place in saucepan with lemon juice,
salt and pepper. Heat just to boiling. Remove from heat and stir in cream.
Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon
slices. Yield 46 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini