Surplus Artichoke Soup
|Minced onion||3 Tablespoon|
|Butter/Rendered chicken fat||2 Teaspoon|
|Frozen artichoke hearts||2 Cup (32 tbs), cooked, minced, pulp scraped from leaves and thawed|
|Half and half/Chicken stock/ heavy cream||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
|Lemon juice||To Taste|
|Minced parsley/Minced chives||2 Tablespoon|
Saute onion in fat just until golden.
Puree with artichoke and a little stock, if needed.
Heat with cream to taste, thinning if needed with additional stock.
Season with salt, pepper and lemon juice.
Garnish with parsley.