Cream of Artichoke Soup
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| ½ | teaspoon |
rosemary leaves
|
|
| 1 ½ | pounds |
jerusalem artichokes
washed |
* |
| 1 ¾ | pints |
water
|
*
|
| 1 | tablespoon |
oatmeal
|
|
| 1 | small |
garlic cloves
crushed |
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 2.5 | ml |
rosemary leaves
|
|
| 680.4 | g |
jerusalem artichokes
washed |
* |
| 828 | ml |
water
|
*
|
| 15 | ml |
oatmeal
|
|
| 1 | small |
garlic cloves
crushed |
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | x |
salt
|
*
|
Directions
Heat oil and sauté the onion and rosemary for 5 minutes.
Add the artichokes and water and bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Blend the soup until smooth with the garlic, soy sauce and salt.
Reheat to serve.
