Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Artichoke Soup
Famous Authors (View All Authors)
Soups - Artichoke Soup Post by :gwynaedd Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3189

Click below to download : Soups - Artichoke Soup (Format : PDF)

Soups - Artichoke Soup

19 oz. can artichoke hearts drained
1 Tbl. lemon juice
1 dash of white pepper
1 thin slice of lemon
1 1/2 cup chicken broth
1/2 tsp. salt
1 cup cream


Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling.

Remove from heat and stir in cream.

Chill soup. If hot is required,reheat, but do not boil.

Garnish with lemon slices.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Asparagus Soup Soups - Asparagus Soup

Soups - Asparagus Soup
2 cups of asparagus ends 2 cups chicken stock 1/4 cup chopped onions 1 Tbls. parsley chopped 2 cups milk or half and half salt/pepper and nutmeg to taste Simmer asparagus ends in chicken broth until almost tender or falling apart, add onions and cook until tender. May puree at the point - or not; add rest of ingredients. If desired, thicken the soup by mixing 1/4 cup water and 2 Tbls. corn starch and add to the soup. ************
PREVIOUS BOOKS

Soups - Artichoke Mushroom Soups - Artichoke Mushroom

Soups - Artichoke Mushroom
3 (14 oz.) cans artichoke hearts, drained 3 (10-3/4 oz.) cans 99% fat free cream of mushroom soup 1 cup skim milk 2 cups chicken broth 1/2 cup dry white wine dash of cayenne Place artichokes in food processor and puree. Combine remaining ingredients in bowl and add to processor. Blend until well combined. Transfer to pot and heat over low heat to serve. Yield 6-8 servings
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT