Shrimp and Artichoke Soup Recipe Video
Ingredients
| Shrimps | 1⁄4 Pound | |
| Can artichokes | 15 Ounce | |
| Butter | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| White flour | 2 Tablespoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Chicken broth | 4 Cup (64 tbs) | |
| Onion | 1 Medium, diced | |
| Salt | To Taste | |
| Black pepper | To Taste |
Nutrition Facts
Serving size
Calories 216 Calories from Fat 75
% Daily Value*
Total Fat 8 g13.1%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 54 mg18%
Sodium 856.1 mg35.7%
Total Carbohydrates 25 g8.2%
Dietary Fiber 6.9 g27.5%
Sugars 5.8 g
Protein 13 g25.2%
Vitamin A 3.8% Vitamin C 28.1%
Calcium 10.8% Iron 14.5%
*Based on a 2000 Calorie diet
Directions
1. In a pot heat the butter and oil. When the butter melts, add the flour and mix well together to form a roux.
2. Pour in the milk slowly to the roux. Stir the mix to avoid having lumps in the roux.
3. Season with salt and pepper.
4. Add in the onion, and cook for few minutes.
5. Pour in the chicken broth, keep stirring while adding.
6. Add half the shrimps and the artichokes and reserve the rest. Cover the pot and simmer for 5 minutes.
7. With the hand blender, blend the soup to a smooth finish.
8. Cut the reserved shrimps and the artichokes into chunks and add to the soup.
9. Cook for 5 more minutes to blend the flavors.
SERVING
10. Ladle up soup into bowls and serve hot. Fresh bread and lemon juice go well with this dish. Enjoy!
Chef
