Cook it light: Creamy artichoke soup without all the fat

Published: Tuesday, Nov. 20 2012 3:41 p.m. MST

2. Add the chopped artichoke hearts to the pan, and use a stick blender in the pan to puree the soup, or carefully place half of the hot soup into a blender at a time, placing a towel over the top to prevent the lid from popping off. Return to the saucepan after pureeing, and add the half-and-half. Return to a boil. Add the pepper and Parmesan cheese.

Makes 6 servings.

Each serving contains approximately: Original Recipe: 499 calories; 42 gm fat; 140 mg cholesterol; 1,463 mg sodium; 18 gm carbohydrates; 14 gm protein; 4 gm fiber. Revised Recipe: 136 calories; 3 gm fat; 5 mg cholesterol; 260 mg sodium; 17 gm carbohydrates; 5 gm protein; 4 gm fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret News P.O. Box 1212 La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope. © King Features Syndicate Inc.

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