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Nutrition Facts
Serving Size 1 (223g) Recipe makes 6 servings
Calories 203
Calories from Fat 143		(70%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 473mg		19%
Potassium 418mg		11%
Total Carbohydrate 11.7g		3%
	Dietary Fiber 4.1g	16%
	Sugars 1.0g
Protein 6.0g		12%
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Creamy Artichoke Soup

Recipe #80721 | 20 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Geema
Jan 11, 2004

This is a delicate but rich soup that makes an elegant starter for a dinner party. It's quick and easy to put together, and you can make it ahead of time.

SERVES 6 (change servings and units)

Ingredients

2 (8 ounce) cans artichoke hearts, drained
1 1/2 cups chicken broth
lemon juice
2 cups light cream
1 pinch cayenne

Directions

1
Combine all ingredients in a blender and process until smooth.
2
(You can do this early in the day and refrigerate until just before serving.) Heat soup gently until hot, but not boiling.
3
Garnish with some finely grated carrot, or parsley.

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Featured Reviews for This Recipe

From: Wendy-Bob

On Sep 16, 2007

This was a quick, easy recipe. I made it exactly as directed and it came out very well, although a little too lemony. Perhaps this is my fault, although I really only added a splash of lemon, but the recipe doesn't advise how much to use so perhaps it's literally a few drops that are required. If I make this again I'll be omitting the lemon altogether, but apart from that it was very good. Also, just a note to other potential reviewers, you hardly notice the cayenne - it's not overpowering at all and just adds a little something.

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From: Kree

On Jan 28, 2005

This is the easiest soup I've ever made, and it's so tasty! I had to modify it a little bit by using soy milk in place of the cream, and I also used black pepper instead of cayenne because I didn't have any on hand. I also made this extra simple by nuking it in the microwave instead of heating it on the stovetop. Thanks for a "souper" recipe, Geema!

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