Artichoke Soup
The recipe Artichoke Soup can be made in roughly 50 minutes. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 137 calories, 9g of protein, and 3g of fat per serving. For $1.62 per serving, you get a soup that serves 6. It will be a hit at your Winter event. This recipe from Eating Well requires artichokes, low sodium beef broth, olive oil, and lemon juice. 11 person have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is awesome. If you like this recipe, you might also like recipes such as Cream of Artichoke and Jerusalem Artichoke Soup, Masson’s Cream of Artichoke Soup – make this special soup at home, and Artichoke Soup.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
4 large artichokes, trimmed
1 bay leaf
1 stalk celery, chopped
1 large egg yolk
1 leek, trimmed, cut in half lengthwise, thoroughly cleaned and thinly sliced (1 1/2 cups)
2 tablespoons lemon juice
4 cups reduced-sodium beef broth
1 tablespoon extra-virgin olive oil
1 large all-purpose potato, peeled and diced
Salt & freshly ground pepper, to taste
Equipment:
pot
whisk
bowl
Cooking instruction summary:
Cut trimmed artichokes into thin wedges. Heat oil in a large soup pot over high heat. Add the artichokes, leek, potato, celery and bay leaf; saut until the leek starts to wilt, 3 to 5 minutes. Add broth, and bring to a boil. Cover, reduce heat to low and simmer until potatoes and artichokes are tender, about 30 minutes. Remove from heat and discard bay leaf. Let the soup cool for 5 minutes.Whisk together lemon juice and egg yolk in a small bowl. Slowly add the egg mixture to soup, stirring constantly. Taste and adjust seasonings with salt and pepper.
Step by step:
1. Cut trimmed artichokes into thin wedges.
2. Heat oil in a large soup pot over high heat.
3. Add the artichokes, leek, potato, celery and bay leaf; saut until the leek starts to wilt, 3 to 5 minutes.
4. Add broth, and bring to a boil. Cover, reduce heat to low and simmer until potatoes and artichokes are tender, about 30 minutes.
5. Remove from heat and discard bay leaf.
6. Let the soup cool for 5 minutes.
7. Whisk together lemon juice and egg yolk in a small bowl. Slowly add the egg mixture to soup, stirring constantly. Taste and adjust seasonings with salt and pepper.
Nutrition Information:
covered percent of daily need
