Servings: 5 servings
Calories: 126.7kcal
Equipment
- Chef knife
- Cutting board
- food processor
- immersion blender
- smidgen measuring spoons
Ingredients
- 1 32 oz carton Swanson unsalted chicken broth
- 2 14 oz cans Cento quarter artichoke hearts (16.5 oz dried weight)
- 1 medium onion
- 1 large stalk celery
- 1-2 garlic cloves
- 2 tbsp lemon juice
- salt to taste
- ¼ tsp pepper
- 3 smidgens nutmeg (about ⅛ tsp)
- 2 tsp olive oil
- 1 tbsp dried parsley
- 2 tbsp grated Romano cheese
- ⅓ c dehydrated potato flakes, Hungry Jacks
- ¼ c fat free half & half
Instructions
- Chop the onion and stalk of celery. Finely mince the garlic cloves.
- Put the olive oil into the dutch oven. When the oil is hot, saute the onion and celery until they are translucent and tender.
- Add the minced garlic and saute an additional 30 sec until it becomes aromatic. Immediately add the unsalted chicken broth to the pan.
- Open the cans of artichoke hearts and drain off the liquid. Place the artichoke hearts into a food processor and pulse until they are very finely chopped just short of being pureed. If you want to lower salt, rinse the artichoke hearts under cold water and squeeze out excess water (Note, I did not do this.)
- Add the finely chopped artichoke hearts to the soup base and stir.
- Add the pepper, nutmeg and lemon juice to the soup base. Add salt to taste.
- Use your fingers to finely crush the dried parsley and add it to the soup. Bring the soup to a boil and then lower the heat and let it simmer for 10 min.
- Add the dehydrated potato flakes and stir to thoroughly incorporate them into the soup.
- Remove the soup from the heat. Use a hand immersion blender and run it through the soup to puree the cooked onion and celery. It will further breakdown the artichoke heart bits but it will not puree it to smoothness. I like some texture to my soup so I stop here. If you want your soup to be smooth, run it through a Vitamix blender or equivalent in small batches until it's the desired smoothness.
- Lastly stir in grated romano cheese and fat free half & half. Reheat the soup if necessary.
- Ladle up the soup, garnish with croutons and serve.
- Refrigerate leftovers.
Notes
Nutritional info is for 1 serving of soup (excludes croutons).
A serving of soup is 2 pt. It jumps to 3 pt with garnish of 2 tbsp of croutons.
If you add croutons or shaved romano, add the extra points.
Nutrition
Serving: 1serving | Calories: 126.7kcal | Carbohydrates: 17.1g | Protein: 6.6g | Fat: 3.1g | Saturated Fat: 0.5g | Sodium: 422mg | Fiber: 2.3g | Sugar: 3.7g
Tried this recipe?Let us know how it was!
