Creamy Artichoke Heart Bisque

Name: Creamy Artichoke Heart Bisque
Total time: 50 min
Yield: 4
Ingredients: 1 shallot; 1.333 cups floury potatoes (peeled and diced); 1 tin artichoke heart (approx. 425 ml, drained, 4 set aside, rest chopped); 2 tablespoons olive oil; 0.375 cup dry white wine; 3 cups vegetable stock; 1 bunch mixed Herbs (e. g. thyme, rosemary, parsley, chervil etc, finely chopped); 0.375 cup cream (at least 30% fat); 2 tablespoons butter; 4 slices Bread (crusts cut off, diced); 1 Garlic clove (crushed); lemon juice

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Health Score:

7,1 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Calories:

350

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

How healthy are the main ingredients?

shallot artichoke heart

Ingredients

for

servings

Ingredients: 1
shallot; 1.333 cups
floury potatoes (peeled and diced); 1 tin
artichoke heart (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 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 clove (crushed); lemon juice

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Preparation steps

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.

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.

Season the soup with a dash of lemon juice, pour into bowls and serve garnished with an artichoke heart and the croutons.