Prep 10 mins
Cook 10 mins
This is a delicate but rich soup that makes an elegant starter for a dinner party. It's quick and easy to put together, and you can make it ahead of time.
- 2 (8 ounce) cans artichoke hearts, drained
- 1 1⁄2 cups chicken broth
- lemon juice
- 2 cups light cream
- 1 pinch cayenne
- Combine all ingredients in a blender and process until smooth.
- (You can do this early in the day and refrigerate until just before serving.) Heat soup gently until hot, but not boiling.
- Garnish with some finely grated carrot, or parsley.
This was a quick, easy recipe. I made it exactly as directed and it came out very well, although a little too lemony. Perhaps this is my fault, although I really only added a splash of lemon, but the recipe doesn't advise how much to use so perhaps it's literally a few drops that are required. If I make this again I'll be omitting the lemon altogether, but apart from that it was very good. Also, just a note to other potential reviewers, you hardly notice the cayenne - it's not overpowering at all and just adds a little something.
This is the easiest soup I've ever made, and it's so tasty! I had to modify it a little bit by using soy milk in place of the cream, and I also used black pepper instead of cayenne because I didn't have any on hand. I also made this extra simple by nuking it in the microwave instead of heating it on the stovetop. Thanks for a "souper" recipe, Geema!