Artichoke and Parsley Soup Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodVegetarian

Ingredients

 Jerusalem artichokes2 Pound (1 Kilogram)
 Lemon1 , juiced
 Butter1 Ounce (30 Gram)
 Onion1 Large, chopped
 Chicken stock2 1⁄2 Cup (40 tbs)
 Milk1 1⁄4 Cup (20 tbs)
 Salt To Taste
 Cream2⁄3 Cup (10.67 tbs)
 Finely chopped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1966 Calories from Fat 416

% Daily Value*

Total Fat 46 g70.2%

Saturated Fat 27.4 g137%

Trans Fat 0 g

Cholesterol 118.1 mg

Sodium 1712.6 mg71.4%

Total Carbohydrates 352 g117.2%

Dietary Fiber 23.5 g94.1%

Sugars 179.5 g

Protein 53 g106.1%

Vitamin A 80.4% Vitamin C 241.9%

Calcium 94.7% Iron 195.1%

*Based on a 2000 Calorie diet

Directions

Peel and chop the artichokes.
Place in a bowl with the lemon juice and enough water to cover.
Melt the butter in a large pan, add the onion and cook until transparent but not coloured.
Drain the artichokes and add to the pan with the stock, milk, and salt to taste.
Bring to the boil, cover and simmer for 35 to 40 minutes, until the vegetables are tender.
Cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan and reheat.
Stir in the cream and parsley and serve immediately.
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