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Deborah

Deborah Dana

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Recipe of Pistache and Artichoke Soup
Recipe

Pistache and Artichoke Soup

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Try this innovative recipe that has a rich stock of artichokes with ground pistachios. You will love the taste!
Learn more about Deborah Dana

Ingredients

6 portions
  • 6 artichoke hearts, cool
  • 200 grams ground unsalted pistachio
  • 1 teaspoon flour
  • 6 cups chicken soup
  • 2 teaspoons cream
  • to taste black pepper
  • 1 teaspoon olive oil

Preparation

The chicken broth is boiled and the flour is added.
Add the artichoke hearts until tender.
The soup is passed to a blender and finely blended.
Sneak the soup and return to the pot to continue cooking, add the cream and 3/4 of the ground pistachio.

PRESENTATION

To serve, put a spoonful of ground pistachio on the plate and serve it at the moment.

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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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