Surplus Artichoke Soup Recipe

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Minced onion3 Tablespoon
 Butter/Rendered chicken fat2 Teaspoon
 Frozen artichoke hearts2 Cup (32 tbs), cooked, minced, pulp scraped from leaves and thawed
 Half and half/Chicken stock/ heavy cream1⁄2 Cup (8 tbs)
 Salt To Taste
 White pepper To Taste
 Lemon juice To Taste
 Minced parsley/Minced chives2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 544 Calories from Fat 196

% Daily Value*

Total Fat 22 g34.3%

Saturated Fat 13.8 g69.2%

Trans Fat 0 g

Cholesterol 66.3 mg

Sodium 1071.9 mg44.7%

Total Carbohydrates 68 g22.7%

Dietary Fiber 3.8 g15.3%

Sugars 3 g

Protein 10 g19.6%

Vitamin A 69.3% Vitamin C 82.3%

Calcium 22.5% Iron 25.9%

*Based on a 2000 Calorie diet

Directions

Saute onion in fat just until golden.
Puree with artichoke and a little stock, if needed.
Heat with cream to taste, thinning if needed with additional stock.
Season with salt, pepper and lemon juice.
Garnish with parsley.
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