Artichoke and chicken soup is a creamy, delicate first course that combines the unique flavor of winter artichokes with the tenderness of chicken meat. The addition of lemon and parsley gives the soup a fresh note, while crunchy breadcrumbs enrich the texture. A simple and refined recipe, ideal for the colder days.
Clean the artichokes, remove the tough leaves, cut them in half, plunge them into acidulated water, and boil them in lightly salted water for 30-40 minutes.
After draining them, pass them through a food mill.
Prepare the little meatballs by mixing the chicken meat, breadcrumbs, salt, pepper, and egg white.
Steam them.
Bring the milk, artichoke purée, butter, and flour to a boil and let the cream thicken, then serve it with the meatballs.
Pan
Bowl
Fryer
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 |
