Cream of Artichoke Bottoms Recipe
(SERVES 4 TO 6)

4 tbsp/ 60 mL
2
8
4 tbsp/ 60 mL
5 cups/ 1.2 L
1/2 cup/ 125 mL
1 tbsp/ 15 mL

butter
shallot, finely chopped
fresh artichoke bottoms, washed
flour
chicken stock, heated
heavy cream (optional)
chopped fresh parsley
few drops lemon juice
croutons
salt and pepper

Method:

1. Heat butter in saucepan over medium heat. Add shallots and artichoke bottoms. Season with salt and pepper, cover and cook 18 minutes over low heat.

2. Mix in flour and continue cooking 3 minutes.

3. Pour in chicken stock and stir to mix. Bring to boil, then cook 20 minutes over low heat.

4. Puree soup. Stir in cream, parsley and lemon juice.

5. Serve with croutons.

1 SERVING:     325 CALORIES     25g CARBOHYDRATE     5g PROTEIN     23g FAT     1.0g FIBER

 

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