Surplus Artichoke Soup Recipe
Ingredients
3 tablespoons minced onion
2 teaspoons rendered chicken fat and/or butter
2 cups frozen minced cooked artichoke hearts and pulp scraped from leaves, thawed
Chicken stock Half-and-half and/or heavy cream
Salt, white pepper and fresh lemon juice to taste
Minced fresh parsley and/or chives
Directions
Saute onion in fat just until golden.
Puree with artichoke and a little stock, if needed.
Heat with cream to taste, thinning if needed with additional stock.
Season with salt, pepper and lemon juice.
Garnish with parsley.
Puree with artichoke and a little stock, if needed.
Heat with cream to taste, thinning if needed with additional stock.
Season with salt, pepper and lemon juice.
Garnish with parsley.
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