A deliciously simple cream soup of puréed artichoke hearts, chicken broth, lemon juice and heavy cream, seasoned with sea salt and ground white pepper.
1 (14-ounce) can artichoke hearts, drained
1 1/2 cups chicken broth
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/8 teaspoon ground white pepper
1 cup heavy cream
- In a blender purée artichoke hearts with chicken broth.
- 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.