Cream of artichoke
40 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Spring onions
3.0 ud
Artichoke
0.5 kg
Poultry stock
0.3 l
Table salt
5.0 g
Cream
0.1 l
Green leek
0.12 ud
Poultry carcasse
0.06 kg
Water
0.3 l
Powdered vegetable stock
0.02 kg
Elaboration
- Soften the spring onions in butter.
- Add the artichokes previously cut into quarters, add the poultry stock until artichokes are covered.
- Leave to cook for approximately 30 minutes.
- Blend using a hand-held blender, put it through a strainer and boil it again.
- Add a little bit of cream.
Nutritional information (1 portion)
Energy
100.21
kcal
Carbohydrates
5.26
g
Proteins
3.31
g
Lipids
7.22
g
Sugars
2.16
g
Salt (Sodium)
2690.79
mg
Folic acid
45.24
ug
Vitamin C
17.05
g
Vitamin A
86.35
ug
Zinc
0.3
mg
Iron
1.54
mg
Calcium
97.21
mg
Cholesterol
22.0
mg
Polyunsaturated fatty acids
0.21
g
Monounsaturated fatty acids
1.95
g
Saturates
4.34
g
Fiber
3.33
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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