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Cream of Artichoke Soup
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Ingredients
- Artichokes (weight after cleaning)about 1 kg
- Butter1½ tablespoons
- Piece of white celery and an onion1 of each
- White stock or water1 liter
- Milk1½ cups
- Flour½–¾ tablespoon
- Dairy cream2 tablespoons
- Lemon juice or vinegar (to keep the artichokes)a little
- Salt and white pepperto taste
Allergens (inferred from ingredient names): celery, cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 160, protein 4, fat 8, carbs 18, fiber 3, sugar 2
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared