|Olive oil||2 Tablespoon|
|Onion||1 , finely chopped|
|Baby artichoke hearts||3 Pound, outer leaves removed, leaf tips trimmed and hearts cut into quarters|
|Chicken broth||2 Cup (32 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Mixed shellfish||1 Pound, cleaned and shells removed (Shrimp, Crab, Scallops)|
|Heavy cream||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
Heat oil in large saucepan; add onion and cook gently for 5 minutes or until softened.
Add artichokes, broth and wine.
Cover and simmer 20 to 30 minutes or until artichokes are tender and a leaf pulls away easily.
Process mixture in food processor or blender until smooth.
Return soup to saucepan.
Stir in shellfish, cream, parsley, salt, nutmeg and pepper.
Simmer very gently, uncovered, over low heat 5 to 10 minutes.
Do not boil or shellfish will become tough.
Serving size: Complete recipe
Calories 2831 Calories from Fat 1816
% Daily Value*
Total Fat 197 g302.3%
Saturated Fat 60.6 g303%
Trans Fat 0 g
Cholesterol 483 mg161%
Sodium 7838.9 mg326.6%
Total Carbohydrates 136 g45.5%
Dietary Fiber 4.2 g16.7%
Sugars 10.3 g
Protein 68 g135.4%
Vitamin A 148.4% Vitamin C 344.7%
Calcium 141.8% Iron 368.9%
*Based on a 2000 Calorie diet