Artichoke Soup

30 minutes Prep: 10 minutes Cook: 20 minutes

173 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

19	ounces	artichoke hearts	drained
1 1/2	cups	chicken broth
1	tablespoon	lemon juice
1/2	teaspoon	salt
1	dash	white pepper
1	cup	cream	18% table
1	slices	lemon	thin

Directions

Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream.

Chill Soup. If hot is required, reheat, but to not boil.

Garnish with lemon slices.

Yield 4-6 servings.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 202g

Amount per Serving

Calories 173 66% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 8.0g	38%
Trans Fat 0.0g
Cholesterol 42mg	14%
Sodium 493mg	21%
Total Carbohydrate 11.0g	4%
Dietary Fiber 3.0g	10%
Sugars 2.0g
Protein 6.0g	11%

Vitamin A	10%		Vitamin C	12%
Calcium	8%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Farls

Last Recipes Viewed

Recipe Bite

Christmas Articles - A Friend That’s Always Around For The Holidays

by Josh Khan

As one of the more well-known fruits around Christmas time, the cranberry can be found in almost anything. Cakes, sauces, tarts and even ginger ale become festive once winter has arrived and cranberries are in season....

Member Review

Peanut Butter Fingers

I've made this recipe since I was a kid (I believe that my Mom found it in a Reader's Digest magazine) and everyone has always loved it. I was going to make it again yesterday and couldn't find my copy of the recipe. So, I googled for it and was glad to find it here. The recipe is easy and forgiving in terms of amount of ingredients and cooking time. I usually use 1/2 cup of peanut butter rather than 1/3 cup and I usually cook it for 20 minutes or sometimes a little more. It usually doesn't look very done when it comes up, but that is fine. You want the oatmeal "cookie" base to be a little chewy.

Reviewed by nward1234