Artichoke Soup

0 Reviews
From: EatingWell Magazine March/April 1994

Whisking an egg yolk at the end yields a creamy, decadent result in this lemony artichoke soup. Make it a meal: Make Tomato-Basil Finger Sandwiches while the artichokes are simmering and dinner is ready in a snap!

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 4 large artichokes, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 leek, trimmed, cut in half lengthwise, thoroughly cleaned and thinly sliced (1 1/2 cups)
  • 1 large all-purpose potato, peeled and diced
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 4 cups reduced-sodium beef broth
  • 2 tablespoons lemon juice
  • 1 large egg yolk
  • Salt & freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Cut trimmed artichokes into thin wedges. Heat oil in a large soup pot over high heat. Add the artichokes, leek, potato, celery and bay leaf; saute until the leek starts to wilt, 3 to 5 minutes. Add broth, and bring to a boil. Cover, reduce heat to low and simmer until potatoes and artichokes are tender, about 30 minutes. Remove from heat and discard bay leaf. Let the soup cool for 5 minutes.
  2. Whisk together lemon juice and egg yolk in a small bowl. Slowly add the egg mixture to soup, stirring constantly. Taste and adjust seasonings with salt and pepper.

Nutrition information

  • Per serving: 126 calories; 3 g fat(1 g sat); 7 g fiber; 20 g carbohydrates; 6 g protein; 93 mcg folate; 34 mg cholesterol; 3 g sugars; 0 g added sugars; 334 IU vitamin A; 19 mg vitamin C; 65 mg calcium; 2 mg iron; 454 mg sodium; 632 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 2 vegetables, 1/2 fat

Reviews 0

More You'll Love