Photo: K8
Estimated Nutrition (whole recipe, rough)
326
Calories
37g
Protein
9g
Fat
25g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| 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
- 1 lb Jersualem artichokes (or "sunchokes")
- 1 x onion finely chopped
- 4 cup Vegetable Stock or Chicken Stock
- Salt to taste
- Freshly-ground White Pepper to taste
- 1/2 cup Heavy Cream
- ===
Directions
1
Peel the sunflower rhizomes and slice them thinly.
2
Put them in a medium saucepan with the onion and stock - bring to a boil and simmer, covered, about 30 minutes.
3
Puree in a blender, solids first, then pour back into the saucepan.
4
Season to taste with salt and pepper, stir in the cream, and reheat.
5
When ready to serve, ladle into individual bowls.
6
Pour 2 tablespoons of cream in the middle of each bowl and swirl in a figure eight.
7
Top with minced cilantro or parsley.
8
Category:Chilian Recipes
9
Category:Chilian Soups
Recipe sourced from
fandom