Recipe: Cream of Artichoke Soup

Recipes using McCormick White Pepper

• 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

1. Place butter and onion in a 2 quart batter bowl. Cover with plastic wrap, venting spout area. Microwave on high 3 minutes.
2. Blend in flour. Drain liquid from artichoke hearts into flour mixture; cut artichokes into quarters before adding to ingredients in batter bowl.
3. Use a wire whisk to blend chicken broth into mixture.
4. Whisking midway through cooking, microwave on high 4 minutes or until slightly thickened.
5. Pour into blender or food processor to puree; return to batter bowl.
6. Add milk, lemon juice, pepper and salt; whisk.
7. Heat to serving temperature. Soup may also be refrigerated and served chilled.
8. Garnish individual servings with a sprinkle of nutmeg.