- 1 kg washed and peeled artichokes
- 2 small potatoes
- 2 shallot onions
- 2 Tbsp Olivado Avocado Zest Oil
- 2 Tbsp butter
- A dash of dry white wine
- 400-600ml chicken broth
- 1 bay leaf
- 100ml cream
- Salt and pepper
The lemony Olivado Avocado Zest Oil gives a fresh dash to the down-to-earth taste of the artichoke. The taste deepens even more when a couple of drops of avocado oil is poured on the soup – the oil is a perfect complement to the taste of artichoke.
Chop the artichokes, peeled potato and onions and fry them up for a moment in a mixture of butter and avocado oil.
Add white wine to the soup, let it vaporize for a moment and then add chicken broth and the bay leaf.When all the ingredients are cooked add cream, take the bay leaf out and mash the soup.
Finally add salt and pepper and let the soup stand for a while.
Drizzle avocado oil on the soup before serving.