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Artichoke Soup




  1. In a large kettle, place the artichokes, water, chicken stock and scallions. Bring to a boil and cook, covered, for 45 minutes.
  2. Drain and cool artichokes, reserving cooking liquid. Scrape off the tender parts from bottoms of leaves and remove hearts. Puree scrapings in a blender or food processor, adding cooking stock and lemon juice. When cool, add cream and seasonings.
  3. 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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