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Cardoon soup with black truffle Carpaccio
FOOD AND STYLE15Ingredients
30Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. extra-virgin olive oil
- 1 Vidalia onion (medium, – skinned, quartered and thinly sliced)
- 2 garlic cloves (– skinned and finely chopped)
- 1/2 cup dry white wine
- 8 oz. yukon gold potato (1 large – peeled and cut in 1/2” cubes)
- 2 1/2 lb. cardoons (blanched)
- 2 1/2 cups vegetable stock
- 3 cups Spring! Water
- 1 1/4 tsp. sea salt (or to taste)
- ground black pepper (freshly, to taste)
- 6 thyme sprigs
- 8 parsley sprigs
- 2 Tbsp. crème fraîche
- 2.8 oz. carpaccio (jar Black Truffle, or truffle oil as garnish, optional)
- 1/4 cup chives (finely chopped, as garnish, optional)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1570mg65% |
| Potassium1090mg31% |
| Protein5g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber9g36% |
| Sugars9g |
| Vitamin A40% |
| Vitamin C45% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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