Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 11/2 lb Artichokes
- 3 celery stalks, chopped
- 1 lb carrots
- 1 medium onion, chopped
- 3 oz butter
- 21/2 pints light stock
- salt and freshly ground pepper
- =
Directions
Peel and de-knobble the artichokes
once peeled,slice them into a bowl
of cold water to prevent them from
discoloring.
Peel and slice the carrots.
Melt the butter in a cooking pot and soften
the onion and celery for 5 minutes,
then stir in the carrots and artichokes.
Add some salt and put the lid on and let the
vegetables sweat for 10 minutes on a low heat.
Then pour in the stock, stir well
Put the lid back on and simmer for a further
20 minutes or until the vegetables are soft.
Then liquidize the soup or pass it
through a sieve.
Taste to check the seasoning,
re-heat and serve.