Product Recipes
- 2 tbsp butter
- 1/4 cup onion, finely chopped
- 2 tbsp white flour
- 14 oz can artichoke hearts including liquid
- 1 1/2 cups canned low sodium chicken broth (a little less then one can)
- 1/2 cup milk
- 1/2 tbsp lemon juice
- Salt and white pepper
- Nutmeg
- Place butter and onion in a 2 quart batter bowl. Cover with plastic wrap, venting spout area. Microwave on high 3 minutes.
- Blend in flour. Drain liquid from artichoke hearts into flour mixture; cut artichokes into quarters before adding to ingredients in batter bowl.
- Use a wire whisk to blend chicken broth into mixture.
- Whisking midway through cooking, microwave on high 4 minutes or until slightly thickened.
- Pour into blender or food processor to puree; return to batter bowl.
- Add milk, lemon juice, pepper and salt; whisk.
- Heat to serving temperature. Soup may also be refrigerated and served chilled.
- Garnish individual servings with a sprinkle of nutmeg.
