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 the soup a fresh touch, while the crunchy breadcrumbs enhance the texture. A simple and refined recipe, ideal for colder days.
Clean the artichokes, remove the tough leaves, cut them in half, immerse them in acidulated water, and 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 the milk, artichoke puree, butter, and flour to a boil and thicken the cream, 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
Italia
| 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 |
