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Ingredientes
- 1 can artichoke bottoms - (13 ounce)
- 1 x potato quartered
- 1 x onion quartered
- 4 c. vegetable or possibly chicken stock Salt to taste Freshly-grnd white pepper to taste
- 1 c. whipping cream
- 4 x mushrooms - (to 6) thinly sliced
- 1 Tbsp. lemon juice
Direcciones
- Bring stock to a boil in a large saucepan - then add in artichokes, potato, onion, and seasonings. Reduce heat, partially cover, and simmer for about 30 min, till the vegetables are tender. Puree the soup then press through a sieve, discarding solids.
- Meanwhile, saute/fry mushrooms over high heat in a little butter and 1 Tbsp. of lemon juice, stirring often. Cook till dark around the edges and concentrated - the liquid will have totally evaporated.
- When ready to serve, reheat the puree, stir in the cream, and bring to a simmer. Ladle into bowls and sprinkle with mushrooms. This soup can also be served cool.
- Comments: It's a lovely and interesting first course, warm or possibly cool, and goes well with chops and chicken or possibly strong seafood. Serve fairly generous portions to 4 people. The soup looks lovely in flat soup plates, garnished with those savory mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 99 | 66% |
| Total Fat 11.22g | 14% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 16mg | 1% |
| Potassium 287mg | 8% |
| Total Carbs 11.03g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.77g | 1% |
| Protein 2.25g | 4% |
