Cream of Artichoke Soup

Class of 1947

• 1/4 cup butter
• 1/4 cup flour
• 1 can (14-oz) artichoke bottoms, drained
• 2 egg yolks
• 2 cups (1 pint) half and half
• 1 can (10-3/4 oz) condensed chicken broth, undiluted
• Salt and pepper
• Whipped cream
• Finely chopped chives

In blender, combine all ingredients except salt, pepper, cream and chives. Pour mixture into saucepan. Stir over low heat until soup thickens and bubbles. Season to taste with salt and pepper. Serve hot or icy cold topped with whipped cream and chives.

Yield: 6 servings