9g raw onion, diced small
8.5g olive oil
100g chicken broth, Imagine Organic (or vegetable broth)
40g artichoke hearts, globe or french boiled with salt **can substitute canned if recalculated**, diced small
28g 40% heavy cream
5g parmesan cheese, hard block grated at home
2.7g powdered egg whites
pinch of salt & pepper
TINY pinch of nutmeg
In a small 8 inch skillet, sauté the diced onion in the butter and olive oil. Reserve a little olive oil to drizzle on the top as a garnish.
Add the diced artichokes, broth, cream and seasonings. Stir to combine and bring to a simmer. Allow the soup to simmer for just a few minutes until everything is warmed through.
Transfer the soup to a small bowl and add the cheese and egg whites.
Use a submersion blender to puree the soup. You could skip this step if you wish to leave it as a “chunky” style soup.
Serve while it is still hot!