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Lorenza

Lorenza Ávila

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Recipe of Artichoke and Celery Cream
Recipe

Artichoke and Celery Cream

30 mins
Low
16
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This delicious artichoke cream has a touch of celery and white wine. It is very simple to prepare and has an elegant flavor that makes it ideal for a special occasion like Christmas.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 1 kilo artichoke heart
  • 3 cups celery, chopped by saving some leaves to decorate
  • 8 cups consommé
  • 2/3 cups dry white wine
  • 1 tablespoon mustard powder
  • 1/2 bars butter
  • 2 cups light cream

Preparation

In a saucepan of stainless steel or porcelain put the hearts of artichoke, consome, celery, wine, mustard powder, nutmeg and butter.
Cook the soup over low heat until the vegetables are tender.
Blend from little to little and go through a siedera pressing so that only liquids pass.
Return the soup to the saucepan and add the cream. Spice with salt and pepper.

TIPS

It tastes good if you sprinkle almonds sliced ​​in the center.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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