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Ingredients
- 10 1/2 ounce can artichoke hearts, liquid removed
- 1 c. chicken broth
- 2 tsp fresh lemon juice to taste
- 1/4 c. heavy cream Freshly grnd white pepper to taste
- 1/2 c. minced walnuts
- 2 Tbsp. unsalted butter
Directions
- Combine artichoke hearts, broth and lemon juice. Bring to a boil, and simmer for 15 min. Puree and strain through fine sieve back into pan. Stir in the cream, the white pepper, and salt to taste and simmer the soup for 5 min. In a small skillet cook the walnuts in the butter over moderate heat, stirring, till they are golden brown. Serve soup and sprinkle walnuts on top.
- Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 2 servings | |
| Calories 262 | |
| Calories from Fat 224 | 85% |
| Total Fat 25.85g | 32% |
| Saturated Fat 11.61g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 209mg | 9% |
| Potassium 242mg | 7% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.73g | 0% |
| Protein 4.33g | 7% |
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