Creamy Artichoke Heart Bisque
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(0 votes)
Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 kcal | (17 %) | ||
| Protein | 7.61 g | (8 %) | ||
| Fat | 22.01 g | (19 %) | ||
| Carbohydrates | 30.5 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.49 g | (12 %) |
more nutritional values
| Vitamin A | 143.96 mg | (17,995 %) | ||
| Vitamin D | 0.36 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 2.57 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59.34 μg | (20 %) | ||
| Pantothenic acid | 0.42 mg | (7 %) | ||
| Biotin | 3.73 μg | (8 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 12.67 mg | (13 %) | ||
| Potassium | 481.27 mg | (12 %) | ||
| Calcium | 81.39 mg | (8 %) | ||
| Magnesium | 51.27 mg | (17 %) | ||
| Iron | 1.43 mg | (10 %) | ||
| Iodine | 3.37 μg | (2 %) | ||
| Zinc | 0.87 mg | (11 %) | ||
| Saturated fatty acids | 9.93 g | |||
| Cholesterol | 40.69 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1.333 cups floury potatoes (peeled and diced)
- 1 tin Artichoke hearts (approx. 425 ml, drained, 4 set aside, rest chopped)
- 2 tablespoons olive oil
- ⅜ cup dry white wine
- 3 cups vegetable stock
- 1 bunch mixed Fresh herbs (e. g. thyme, rosemary, parsley, chervil etc, finely chopped)
- ⅜ cup cream (at least 30% fat)
- 2 tablespoons butter
- 4 slices Bread (crusts cut off, diced)
- 1 garlic (crushed)
- lemon juice
Preparation steps
1.
Fry the shallot, potatoes and the artichokes in a pot in hot oil. Add the wine and the stock, season with salt and ground black pepper and simmer on a medium heat for around 20 min. Stir in the herbs and the cream and puree.
2.
Melt the butter in a pan and fry the bread and the garlic until the bread is brown on all sides. Pat dry with kitchen paper and season lightly with salt.
3.
Season the soup with a dash of lemon juice, pour into bowls and serve garnished with an artichoke heart and the croutons.
