Cream of artichoke

40 min
Additional culinary preparation: Sauces
Type of dish: Vegetables
Temperature: Hot, Cold
Seasonal period: All year
Allergens:
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Spring onions 3.0 ud
Artichoke 0.5 kg
Poultry stock 0.3 l
Table salt 5.0 g
Cream 0.1 l
See Recipe
Onion 0.02 kg
Carrots 0.01 kg
Green leek 0.12 ud
Poultry carcasse 0.06 kg
Water 0.3 l
Powdered vegetable stock 0.02 kg
Elaboration
  • Soften the spring onions in butter.
  • Add the artichokes previously cut into quarters, add the poultry stock until artichokes are covered.
  • Leave to cook for approximately 30 minutes.
  • Blend using a hand-held blender, put it through a strainer and boil it again.
  • Add a little bit of cream.
Nutritional information (1 portion)
Energy
120.95
kcal
Carbohydrates
8.5
g
Proteins
4.18
g
Lipids
7.39
g
Fiber 4.63 g
Saturates 4.38 g
Monounsaturated fatty acids 1.95 g
Polyunsaturated fatty acids 0.29 g
Cholesterol 22.0 mg
Calcium 123.13 mg
Iron 1.97 mg
Zinc 0.41 mg
Vitamin A 117.88 ug
Vitamin C 25.69 g
Folic acid 78.5 ug
Salt (Sodium) 2702.98 mg
Sugars 5.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.