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Ingredients
Creamy Artichoke Soup
- Ingredients
- 8 Artichoke
- 1 onion
- ¼ Celery root
- 200 grams starchy potatoes
- 1 l vegetable stock
- salt
- freshly ground peppers
- 2 tsps butter
- 2 Tbsps Crème fraiche
- 150 grams Bacon
Rinse the artichokes. Remove the hard outer leaves, cut off the tips, then halve the artichoke. Remove the inner choke and cut the rest into thin strips. Peel and chop the stem. Peel the onion and chop finely. Peel, rinse and dice the celery root. Peel the potatoes and cut into small cubes. Heat 2 tablespoons of oil in a saucepan and sauté the onion.
Add the celery root and cook briefly. Stir in the artichokes and the potatoes, then pour in the vegetable stock. Bring to a boil. Reduce the heat, cover and simmer for 40 minutes.
Remove from the heat, then puree the soup and pass through a sieve. If needed, add a little more broth. Stir in the butter and creme fraiche and season with salt and pepper. Cut the bacon into strips and cook in a dry frying pan until crispy, then drain on paper towels. Pour the soup into warmed bowls and serve garnished with bacon strips.
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 66.8 g | (223 %) |