Directions:
- In a 3 quart sauce pot add onions, potatoes, carrots, celery, garlic salt, and bay leaves and saute over medium heat 10 minutes, stirring often. Add stock and bring to boil; then lower heat, cover, and simmer for about 15 minutes.
- Add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.
- Now stir in the lemon juice, orange juice, and orange & lemon zest, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves, and take a hand held blender to the soup and puree till everything is blended
- At serving time laddle soup into bowl and arrange 4 quartered marinated artichokes in the center of the bowl along with 1 heaping tsp of sour cream. Drizzle 1 tsp of the marinated artichoke oils over the soup and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.33 Kcal (1324 kJ) | ||
| Calories from fat | 96.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 16% | |
|---|---|---|---|
| Cholesterol | 26.13mg | 9% | |
| Sodium | 1056.62mg | 44% | |
| Potassium | 1129.81mg | 24% | |
| Total Carbs | 43.57g | 15% | |
| Sugars | 12.09g | 48% | |
| Dietary Fiber | 9.62g | 38% | |
| Protein | 14.1g | 28% | |
| Vitamin C | 27.9mg | 46% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.7mg | 9% | |
| Calcium | 180.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 56.34 Kcal (236 kJ) | ||
| Calories from fat | 17.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 16% | |
|---|---|---|---|
| Cholesterol | 4.65mg | 9% | |
| Sodium | 188.18mg | 44% | |
| Potassium | 201.22mg | 24% | |
| Total Carbs | 7.76g | 15% | |
| Sugars | 2.15g | 48% | |
| Dietary Fiber | 1.71g | 38% | |
| Protein | 2.51g | 28% | |
| Vitamin C | 5mg | 46% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.3mg | 9% | |
| Calcium | 32.2mg | 18% | |
* 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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