Cream Of Artichoke Soup Recipe

Name: Cream Of Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6-8 large artichokes; 1 onion -- diced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 bay leaf; 2 tablespoons vegetable oil; 3 tablespoons lemon juice; 2 cloves garlic; 2 cups chicken stock; 1 cup heavy cream

Servings: persons

1
["Trim and prepare the artichokes for steaming: Remove and discard", "tough outer leaves and the innfer fuzzy choke. You should be left with most of the leaves together with the", "heart.", "", "Bring 1-2"" of water to boil in a pot large enough for all the artichokes. Add garlic, salt, pepper, bay leaf, 2 tbl of the lemon juice, and oil. Place artichokes on steaming apparatus in pot, cover tightly, and steam 30-40 minutes. Remove artichokes and allow them to cool sufficiently to be handled. Scrape the tender artichoke ""meat"" from the inside of each leaf (I use a heavy knife for this). If the steamed artichokes are particularly tender, you may be able to dispense with the scraping and just cut off the top portions of the leaves. Puree the artichoke ""meat"" and artichoke hearts with the onion and chicken stock.", "", "Add final tbl of lemon juice. Simmer over low heat for ~1", "hour. Add cream, adjust salt and pepper, and serve."]

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6-8 large artichokes, 1 onion -- diced, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Cream Of Artichoke Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Artichoke Soup

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