Cream of Artichoke Soup

Cream of Artichoke Soup3.04:1

6.26g protein

3.24 carbohydrate

304 calories


9g raw onion, diced small

10g butter

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


***Please read our DISCLAIMER first***

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!


Tags: , , , , , , , , ,

Categories: Dinner, Lunch


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3 Comments on “Cream of Artichoke Soup”

  1. Meghan
    December 6, 2012 at 9:14 pm #

    Dawn, do you think this will freeze well?

    • December 6, 2012 at 10:18 pm #

      I think so!

  2. December 6, 2012 at 4:58 am #

    Looks perfect for winters! Delicious!

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