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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large soup pot, heat olive oil, add chopped onion and chopped celery and dash of salt. Allow to caramelize. | 2. Quarter artichokes, removing chokes, add to pot. Add diced potato and bay leaves. | 3. Add water to cover. | 4. Cover and bring to a boil, reduce heat and simmer for 45 minutes. | 5. In batches, puree in blender or food processor. Strain through fine meshed sieve or chinois to remove fibers. | 6. Return to pot. Add cream, salt and pepper to taste. | 7. Reheat. | 8. Serve in heated soup plates with chopped nuts sprinkled over as garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	6 -8			-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1			64.0	14.944	1.76	0.16
celery	3	stalks		30.72	5.7024	1.3248	0.3264
potato	1			-	-	-	-
bay leaf	1 -2			-	-	-	-
water				-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
salt				-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
pine nut	1/4	cup	toasted chopped	227.1375	4.4145	4.6204	23.0749

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.