Potato-Artichoke Soup
This luxurious potato-artichoke soup is simple enough to be served with a salad for dinner, yet turns into an elegant first course when you top it with a slice of garlic-rubbed crostini smeared with olive tapenade.
Source: EatingWell Magazine, March/April 2011
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.
Nutrition Facts
Serving Size: about 1 cup
Per Serving:
111 calories; protein 3.7g; carbohydrates 16.9g; dietary fiber 3.5g; sugars 1.7g; fat 3.5g; saturated fat 1.2g; cholesterol 3.8mg; vitamin a iu 206.9IU; vitamin c 6.6mg; folate 61.4mcg; calcium 33.2mg; iron 0.4mg; magnesium 26.9mg; potassium 426.7mg; sodium 457.8mg; thiamin 0.1mg.
Exchanges:
1 starch, 1 fat