|
|
 |
Heart Health
Recipes
< Back to Recipes
Cream of Artichoke Soup
Submitted by Norma Stovall
1 medium onion, chopped
3 celery ribs, chopped
2 leeks with green tops, chopped
1 new potato with skin, quartered
6 cups reduced-fat chicken broth, preferably homemade
1 14 1/2 ounce can water-packed artichoke hearts, drained and quartered
1 1/2 cups broccoli florets, cooked until just crisp-tender
Freshly ground pepper
Cook onion, celery, leeks, and potato in chicken broth until all vegetables are tender. Pour into a blender and puree. Return to stockpot and simmer 30 minutes. Add artichoke hearts and simmer 10 minutes. Add broccoli. Heat to serving temperature. Season with pepper.
Serving size: Appx. 3 quarts
Nutrients: calories: 65, total fat: 1 g, saturated fat: 0 g, % calories from fat: 11%, carbohydrates: 11 g, protein: 4 g, cholesterol 1 mg, sodium 181 mg, dietary fiber: 1 g.
< Back to Recipes
|
 |
