Artichoke Soup
Artichoke Soup - Soup for lovers
Healthy, because
Even smarter
Nutritional values
Artichokes are considered erotically stimulating. Whether this is true, everyone must try it for themselves. One thing is certain: they have a draining effect and their bitter substance cynarin helps to lower cholesterol levels. It also promotes the undisturbed liver and bile function.
Would you like to save fat? Cream soup tastes almost as good with half of the olive oil, and instead of whipped cream, a cream made from vegetable fats and milk (with only 15% fat; in the refrigerator) also does the job.
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23 g | (77 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 Artichoke (800 grams)
- ½ lemon
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 125 milliliters dry white wine
- 500 milliliters Vegetable broth
- 50 grams green Olives (pitted)
- 1 Tbsp slivered almonds
- 50 milliliters Whipped cream
- salt
- peppers
Kitchen utensils
Preparation steps
Break off artichoke stems, removing tough strings.
Remove tough outer leaves of artichokes and cut off top thirds with a large sharp knife.
Squeeze lemon. Mix 1-2 tablespoons lemon juice and some cold water in a bowl. Cut artichokes in rough columns and remove chokes from floret bases. Chop artichoke hearts coarsely and place in lemon water.
Peel onion and garlic and chop finely.
Heat 3 tablespoons olive oil in a pot. Cook onion and garlic, stirring, until soft. Drain artichoke pieces and fry for about 3 minutes.
Pour in white wine and let mixture boil over high heat until reduced to 2/3 of original volume.
Add broth, bring to a boil and cook over medium heat for 35 minutes.
Meanwhile chop olives finely and mix in a small bowl with remaining olive oil.
Toast almonds in a dry frying pan until golden brown, stirring frequently. Remove and let cool.
Puree soup with an immersion blender, then strain through a fine sieve into a pot. Pour in cream, bring to a boil briefly and turn off heat. Season with salt, pepper and lemon juice. Pour into soup bowls and garnish with almonds and olive oil mixture before serving.
