MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cream of Artichoke Soup
 Categories: Soups/stews, Veggies, Artichoke
      Yield: 6 servings

      1 pk Frozen artichoke hearts;
      3    Leeks; sliced thin
      1 c  Water;
    1/2 ts Salt;
    1/8 ts White pepper;
      1 cn (13-1/2 oz) chicken broth;
      1 ts Heavy cream;
           Nutmeg;
           Sprigs of parsley;

  Place artichoke hearts and leeks in cooker.  Add water, salt and
  pepper. Cover and set control 15.  Cook 15 minutes after control
  jiggles.  Remove and cool at once under COLD RUNNING WATER.  Uncover
  and pour mixture into blender container.  Add broth and lemon juice.
  Blend at high speed about 1 minute.  Pour into bowl and slowly blend
  in cream.  Cover and chill. If serving hot, return mixture to cooker
  and add cream.  Warm slowly over lowest heat, stirring constantly.
  Serve with a dash of nutmeg or garnish each bowl with sprig of
  parsley.  Makes 6 servings.
  Source: The Pressure Cooking by Alma Payne Ralston
  Brought to you and yours via Nancy O'Brion and her Meal-Master.
From: CHAT CAT #2 @4203
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