3.04:1
6.26g protein
3.24 carbohydrate
304 calories
Ingredients
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
Directions
***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!
Dawn, do you think this will freeze well?
I think so!
Looks perfect for winters! Delicious!