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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (191g) Recipe makes 4 servings |
||
| Calories 113 | ||
| Calories from Fat 29 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.3g | 5% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 377mg | 15% | |
| Potassium 401mg | 11% | |
| Total Carbohydrate 11.7g | 3% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 1.4g | ||
| Protein 6.1g | 12% | |
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Quick and Easy Artichoke Soup
By: Maito
Jan 30, 2008
This is a tangy and thick soup that makes a wonderful and elegant appetizer or first course.
SERVES 4 , 4 bowls
Ingredients
- 1/2 tablespoon olive oil
- 1/8 white onion, finely chopped
- 1 garlic clove, minced
- 1 shallot, minced
- 2 cups marinated artichoke hearts, drained and finely chopped
- 1 1/4 cups chicken broth or vegetable broth
- 1/4 cup champagne or white wine
- 1 tablespoon brandy
- 3 tablespoons parmesan cheese, grated (fresh) or asiago cheese
- fresh ground pepper
- sugar, if desired
- fresh Italian parsley or dill (to garnish)
- nonfat plain yogurt (optional) or nonfat sour cream (optional)
Directions
1
Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.2
Add artichoke hearts, stock, wine, and brandy.3
Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.4
Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.
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- Course > Soups
- Preparation > Time to Make > < 30 mins
- Occasion > Dinner Party
- Dietary > Lighter Fare
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Featured Reviews for This Recipe
From: Mom2Rose
On Apr 12, 2009
Maito - this is delicious!! I love the flavor combination!! Thank you for sharing!
From: NurseJaney
On Apr 17, 2008
PAC Spring2008 DH and I had this for lunch — made 1/2 recipe. I used vegetable broth, white wine, and 1 Tbsp. brandy - and we had a small glass of white wine, just to celebrate Thursday. I used the European chopper on the marinated artichoke hearts, and the submersion blender after it simmered. It was a nice rich flavor, but we decided that the spoonsful with sour cream added a tad of taste. Will likely add a few Tbsp. of cream to the pot next time. Thanks for posting, Maito
From: Chef floWer
On Feb 23, 2008
5 Star - Little Miss (DD) and I ate this for lunch, after busy morning. We both really enjoyed the soup, very yummy. I added an extra step because Little Miss didn't like the texture of the artichoke hearts so I pureed the soup. I also substituted the brandy for a drop of brandy extract. We added cheese, pepper, parsley and yogurt for the toppings and it all taste great together - Thank you RSC #11 Chef.
From: Engrossed
On Mar 8, 2008
GREAT! I LOVED this Tangy Zesty Elegant soup! I made it as directed with veggie broth, dry vermouth and cognac. I added some salt and a Splenda packet. I enjoyed it topped with a asiago cheese mix which really brought it over the top. I had finely chopped everything in my mini food processor so didn't mind the texture. I liked that the vermouth and brandy just enhanced the flavor instead of overpowering it. Made for the Please Review tag game.
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