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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Warm the olive oil in a large saucepan and saute the onion and garlic just until they are softened, but not browned. | 2. Add the artichoke hearts and vegetable broth to the mixture. | 3. Bring to the boil, then reduce the temperature to a simmer; partially cover the pan and allow to simmer for 3 minutes. | 4. Remove from heat, and puree the mixture with a hand blender (or do the same in a food processor) until smooth. | 5. Return to the saucepan and allow to cool completely. | 6. After it is cooled, add the sour cream and the thyme. | 7. Place in the refrigerator, covered, for 3-4 hours before serving. | 8. When serving, garnish each bowl with sun-dried tomato strips, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
artichoke heart	2	cans	drained chopped	-	-	-	-
vegetable broth	600			97416.0	15793.2	3571.92	2302.56
cream	150		sour	68310.0	1597.35	841.8	6675.75
thyme leaf	2	tablespoons	minced	-	-	-	-
sun tomato	2		sun-dried	-	-	-	-

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