1 (10 oz.) box frozen artichoke hearts
4 c. chicken stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. light cream
2 tsp. cornstarch
1 tbsp. cold water
1 tsp. chopped parsley

Cook artichokes according to package directions. Drain well and chop coarsely. Put artichokes, salt and pepper in stock in large saucepan. Stir in cream.

Mix cornstarch in cold water; stir into soup. Heat soup, stirring constantly, just until boiling and slightly thickened. Sprinkle with parsley. Serve at once or chill and serve cold. Serves 6.