Creamy Artichoke Soup with Labneh

Zaid KhouryCuisinier

Ingrédients

• 8 cups chicken broth
  8 cup
• 1 can of fresh, frozen, or canned artichokes
  1 can
• 3 cloves of crushed garlic, with a pinch of salt
  3 clove
• 1/2 cup labneh
  0.5 cup
• Spices consisting of salt, white pepper, and a little grated nutmeg
  0
• 1 large baked potato (or a small bag of dried potato chips), peeled and cut into cubes
  1 piece
• Pita bread brushed with olive oil and sprinkled with sumac, toasted
  0

Mesures

1. 1

   Place the chicken broth, the bottom part of the artichokes or the hearts, and the potato in a frying pan and bring the mixture to a boil until the potato is cooked.

   Matériel requis:

   Poêle à frire

   15 minutes
2. 2

   Blend the mixture in a blender and return it to the frying pan. Add the potato chips if used instead of the potato.

   5 minutes
3. 3

   Sprinkle the spices and adjust to taste.

   1 minutes
4. 4

   Brush the pita bread with a little olive oil, sprinkle with a bit of sumac powder, and toast in the oven.

   5 minutes
5. 5

   Serve the soup with the toasted pita chips and some labneh.

   1 minutes
6. 6

   To make the labneh, place a coffee filter over a strainer set over a small bowl. Place some yogurt on the filter.

   10 minutes
7. 7

   Let the yogurt drain. You can get labneh in a few hours or leave it for the next day for better results.

   120 minutes
8. 8

   Use the labneh in the soup and as a dip with the pita and some olives.

   1 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques