Cream of Artichoke Soup
|Jerusalem artichokes||1 1⁄2 Pound|
|Lemon juice||1 Tablespoon|
|Water/White stock||1 Pint|
|Paprika pepper||To Taste (For Garnish)|
Wash and peel the artichokes and, if large, cut into small pieces.
Remember to keep the artichokes in cold water, with a tablespoon of lemon juice to keep them a good colour, until ready to cook.them.
Put into a saucepan with the water or stock, vinegar and seasoning.
Simmer jjently for a good 30 minutes.
Rub through a sieve, then return the puree to the saucepan together with the butter.
Blend the flour with the cold milk, stir into the boiling puree and continue cooking, stirring all the time, until a smooth thick sauce.
Garnish with paprika pepper and serve with toast.
If liked a few of the artichokes can be saved and cut into tiny pieces to put into the soup.
Serving size: Complete recipe
Calories 1106 Calories from Fat 477
% Daily Value*
Total Fat 54 g83.3%
Saturated Fat 33.6 g168.2%
Trans Fat 0 g
Cholesterol 145.9 mg48.6%
Sodium 130.6 mg5.4%
Total Carbohydrates 144 g48%
Dietary Fiber 11.7 g46.8%
Sugars 78.5 g
Protein 23 g47%
Vitamin A 46.6% Vitamin C 58.1%
Calcium 38.5% Iron 134%
*Based on a 2000 Calorie diet