Busters Recipes

Artichoke Soup

8 medium artichokes, washed and trimmed
1 quart water
2 cups chicken stock
1 bunch scallions, chopped
1 teaspoon lemon juice
2 cups light cream
Salt and pepper, to taste

In a large kettle, place the artichokes, water, chicken stock and
scallions. Bring to a boil and cook, covered, for 45 minutes.

Drain and cool artichokes, reserving cooking liquid. Scrape off the
tender parts from bottoms of leaves and remove hearts. Purée scrapings
in a blender or food processor, adding cooking stock and lemon juice.
When cool, add cream and seasonings.

Chill thoroughly and serve in chilled bowls with one of the following
garnishes: hardboiled egg slices, minced parsley or chives, a dollop
of sour cream, sliced lemon or lime, watercress, or a dollop of
whipped cream.

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