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[Rhea Thomas]

Artichoke Soup

1 (14-ounce) can artichoke hearts, drained
1 1/2 cups chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 cup heavy cream

1. In a blender puree artichoke hearts with chicken broth.
2. Place mixture in a saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from the heat and stir in cream.

Makes 4 servings.