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This was very good, a great summer soup. Now I am asked to make it for every dinner party I have. I didn't have any whole hearts, so I just used paste and it worked fine.

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tatsusargent October 11, 2007

I made this yesterday and had some for lunch today. The extra time for letting the soup chill also allows the flavors to meld wonderfully. I did chop up a bit of the artichoke & float it on top of the soup rather than garnishing with dried tomatoes. Other than that, I followed instructions exactly and was rewarded with a creamy, refreshing soup. This time I used regular sour cream, but next time I will go back to my usual low-fat sour cream. And believe me, there WILL be a next time. Another winner, Minx!

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echo echo July 18, 2005

A wonderful soup in this hot weather--I upped the garlic amount just a bit and added some white pepper. Thank you, Flemish Minx!

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Chef Kate June 15, 2005

Interesting! I enjoyed this cooling soup! I did add very thinly sliced lemongrass, fresh ginger and lemon juice.I use yogurt in place of the sour cream. I didn`t have veggie broth so I used water. Next time I would save a couple of hearts quartered and used as a ganish. Cilantro would also add to this refreshing soup.

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Rita~ May 10, 2005
Chilled Artichoke Soup