Directions:
- In a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until golden, 7 to 10 minutes.
- Add flour and stir to coat onion. Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15 to 20 minutes.
- In a blender, holding lid down with a towel, whirl mixture in batches until smooth; pour into a large bowl.
- Return soup to pan and stir over low heat until hot. Ladle into bowls and garnish with spoonfuls of whipped cream and Parsley-Lemon Gremolata. Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 481.83 Kcal (2017 kJ) | ||
| Calories from fat | 270.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.06g | 46% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 86.84mg | 4% | |
| Potassium | 648.52mg | 14% | |
| Total Carbs | 46.89g | 16% | |
| Sugars | 9.92g | 40% | |
| Dietary Fiber | 9.51g | 38% | |
| Protein | 7.52g | 15% | |
| Vitamin C | 24.5mg | 41% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 108.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 132.37 Kcal (554 kJ) | ||
| Calories from fat | 74.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.26g | 46% | |
|---|---|---|---|
| Cholesterol | 16.77mg | 20% | |
| Sodium | 23.86mg | 4% | |
| Potassium | 178.16mg | 14% | |
| Total Carbs | 12.88g | 16% | |
| Sugars | 2.73g | 40% | |
| Dietary Fiber | 2.61g | 38% | |
| Protein | 2.07g | 15% | |
| Vitamin C | 6.7mg | 41% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.1mg | 2% | |
| Calcium | 29.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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