How To Make Creamy Artichoke Soup with Parmesan Skins
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Serves:
Ingredients
- 2 cans of artichoke hearts, drained and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
- Parmesan cheese, grated
Instructions
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In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
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Add the chopped artichoke hearts and stir well.
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Pour in the chicken or vegetable broth, and bring to a simmer. Cook for 15 minutes.
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Using an immersion blender, puree the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
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Return the soup to the pot and add the heavy cream. Stir well and season with salt and pepper to taste. Cook for an additional 5 minutes.
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Meanwhile, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Take small handfuls of grated Parmesan cheese and shape them into circles on the parchment paper. Bake for 8-10 minutes, or until the cheese has melted and turned golden brown.
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Serve the creamy artichoke soup in bowls and top each serving with a Parmesan skin. Enjoy!
Nutrition
- Calories : 280kcal
- Total Fat : 21g
- Saturated Fat : 13g
- Cholesterol : 70mg
- Sodium : 730mg
- Total Carbohydrates : 21g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 7g
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