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Marlene Astman
The Patio Restaurant in Aspen's Artichoke Potato Soup

A favorite meal:

In 4 cups chicken broth simmer:

3 large Oregon gold Potatoes

2 stalks diced celery

1c. sliced baby carrots

1 stalk diced chives

1 jar (not canned)drained and rinsed artichoke hearts

A dash of powdered garlic or one clove sliced

Salt & pepper to taste

Cook 'til all is soft reserving 4T.of vegetables & puree the rest. Leaving some un-blended makes for a nicer consistency. Add it all together and eat with a great bread and as much wine as you're allowed!

Marlene Astman mastman@oakwoodschool.org

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