Photo: Cala
Artichoke soup with Parmesan sticks
10 ingredients
30 min
Serves 6
openrecipes
A delicious vegetable soup with a nutty bite, it's so simple to make and low-fat. By Gary Rhodes
Estimated Nutrition (whole recipe, rough)
921
Calories
63g
Protein
39g
Fat
87g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Chive | 1 tbsp (3g) | 1 |
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
- 600g Jerusalem artichokes , scrubbed and quartered (the artichokes can also be peeled)
- 1 small potato (about 100-140g/4-5 oz) quartered
- 1 large onion , chopped
- 600ml vegetable chicken stock (use bought fresh, or make up with a stock cube)
- 450ml milk
- grissini sticks
- 3 heaped tbsp finely grated Parmesan (or vegetarian alternative)
- 142ml carton single or whipping cream
- 1-2 tbsp milk
- 2 tsp snipped chives , optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes