Artichoke Soup With Shrimp
Published September 18, 1993
- Total Time
- About 40 minutes
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Ingredients
2 teaspoons olive oil
1 small onion, peeled and chopped
1 clove garlic, peeled and minced
2 13 ¾-ounce cans artichoke hearts, well drained
3 ½ cups chicken broth, homemade or low-sodium canned
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
½ pound medium shrimp, peeled and deveined
1 tablespoon chopped fresh Italian parsley
Nutritional analysis per serving (4 servings)
31 grams carbs; 98 milligrams cholesterol; 247 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 11 grams fiber; 844 milligrams sodium; 23 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 teaspoon of the olive oil in a medium-size saucepan over medium heat. Add the onion and garlic and cook until soft, about 4 minutes. Reserve 1 large or 2 small artichoke hearts and place the rest in the saucepan. Add the chicken broth and bring to a boil. Reduce heat slightly and simmer for 15 minutes.
- Step 2
Place the mixture in a blender. Holding the top down securely with a towel, puree the soup until smooth. Place in a saucepan, season with the salt and pepper and keep warm over low heat. In a medium size skillet, heat the remaining teaspoon olive oil over medium heat. Add the shrimp and saute until cooked. Sprinkle with salt and pepper.
- Step 3
Thinly slice the reserved artichoke hearts. Divide the soup among 4 bowls. Divide the sliced artichokes among the bowls, placing them in the center. Place the shrimp over the artichoke slices so they stand out of the soup slightly. Sprinkle with the parsley and serve immediately.
Private Notes