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19 oz Artichoke hearts drained
1 tb Lemon juice
1 Dash of white pepper
1 Thin slices of lemon
1 1/2 c Chicken broth
1/2 ts Salt
1 c 18% Table 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 to not boil. Garnish with lemon slices. Yield 4-6 servings.
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