Artichoke and chicken soup is a creamy and delicate first course that combines the unique flavor of winter artichokes with the tenderness of chicken meat. The addition of lemon and parsley gives freshness to the soup, while the crispy breadcrumbs enhance the texture. A simple and refined recipe, ideal for colder days.
Clean the artichokes by removing the tough leaves, cut them in half, dip them in acidulated water, boil them in lightly salted water for 30-40 minutes
After draining them, pass them through a food mill
Prepare the meatballs by mixing meat, breadcrumbs, salt, pepper, and egg white
Steam them
Bring to a boil the milk, artichoke puree, butter, and flour, and let the cream thicken, then serve it with the meatballs
Padella
Ciotola
Friggitrice
Store in the refrigerator in an airtight container for up to 2 days
Artichoke and chicken soup is a tasty and light dish, perfect for a winter dinner
Italy
| Energy (kcal) | 116.4 |
| Carbohydrates (g) | 5.12 |
| of which Sugars (g) | 4.91 |
| Fat (g) | 7.39 |
| of which Saturates (g) | 4.1 |
| Protein (g) | 6.69 |
| Fiber (g) | 2 |
| Sale (g) | 0.14 |
