Artichoke Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 66.1 g | (220 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 420 μg | (140 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 2,440 mg | (61 %) | ||
| Calcium | 364 mg | (36 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 496 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 8 Artichoke
- 2 medium-sized, starchy potatoes
- 1 onion
- 1 stalk Celery
- 1 l vegetable stock
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 2 tsps butter
- extra virgin olive oil (Extra virgin)
- 3 large garlic cloves (sliced)
- rosemary (for garnish)
- 1 lemon (juiced)
Preparation steps
Trim the artichokes, and remove the hard outer leaves. Remove the tips, the cut in half. Remove the choke and slice thinly. Remove the stem, peel, and finely dice. Place 1/3 of the artichokes into lemon water and set aside.
Peel and finely dice the onion. Rinse and thinly slice the celery. Peel and dice the potatoes. Heat 2 tablespoons of oil in a saucepan, then sauté the onion. Add the celery, sauté briefly, then add the artichokes and the potatoes. Sauté briefly, then add the vegetable broth. Bring to a boil then reduce the heat to medium. Cover the pan and simmer gently for 40 minutes. Remove the pan from the heat, puree the soup, and pass through a fine strainer. If the soup is too thick, thin with a little broth. Mix in the butter and creme fraiche, and season to taste with salt and pepper. Drain the reserved artichokes and pat dry. Heat 5-6 tablespoons of oil in a pan, and sauté the artichokes on both sides until golden brown. Remove from the pan, drain on paper towels, and season with salt and pepper. Sauté the sliced garlic in the remaining oil until golden brown, then remove from the pan. Pour the soup into bowls and top with the garlic and artichokes. Garnish the soup with freshly ground black pepper and rosemary flowers, then serve.
