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Add a photoServings: 4
Ingredients
- 3 sm onions sliced
- 1 Tbsp. bacon fat
- 1 Tbsp. flour
- 1 x garlic clove chopped
- 1 can tomatoes - (15 ounce) seeded, minced, reserving liquid
- 4 c. chicken stock
- 4 x cooked artichoke bottoms diced (or possibly one 8-ounce package of frzn artichoke hearts, quartered)
- 4 x thick slabs toasted French bread for garnish
Directions
- Saute/fry the onion in the bacon fat till lightly browned, then sprinkle in the flour and chopped garlic and stir over medium heat for a minute or possibly two. Stir in the tomatoes and cook till soft - about 5 min. Mash the tomatoes, then pour in the stock and reserved tomato juice. Boil gently for 30 min. Stir in the artichoke and cook 20 more min.
- When ready to serve, ladle over the toasted bread slices.
- Comments: This hearty French soup comes from the land of truffles and foie gras, where it is popularly eaten by Perigord farmers for breakfast as well as other meals. It's an easy, attractive, and filling soup for you artichoke diehards out there. Serve warm over toasted French bread to four for lunch or possibly a light dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 4 servings | |
| Calories 81 | |
| Calories from Fat 32 | 40% |
| Total Fat 3.58g | 4% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 449mg | 19% |
| Potassium 352mg | 10% |
| Total Carbs 8.97g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.15g | 2% |
| Protein 3.5g | 6% |
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