🍽️ Chicken soup with artichokes, potatoes and saffron mayonnaise

Name: Chicken soup with artichokes, potatoes and saffron mayonnaise
Total time: 30 min
Yield: 4 servings
Ingredients: 10 baby artichokes; 2 tbsp lemon juice; 500 g firm-cooking potatoes; 1 onion; 1 clove of garlic; 2 tbsp olive oil; 800 ml strong chicken broth; 1 sprig rosemary; 2 chicken breast fillets (approx. 150 g each); 50 g black olives (pitted); salt; pepper (from the mill); 1 egg yolk; 1 pinch ground saffron; 125 ml olive oil; lemon juice; salt

580 kcal · 30 min · 4 servings

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Ingredients

10 baby artichokes
2 tbsp lemon juice
500 g firm-cooking potatoes
1 onion
1 clove of garlic
2 tbsp olive oil
800 ml strong chicken broth
1 sprig rosemary
2 chicken breast fillets (approx. 150 g each)
50 g black olives (pitted)
salt
pepper (from the mill)
1 egg yolk
1 pinch ground saffron
125 ml olive oil
lemon juice
salt

Instructions

1. Remove the outer leaves of the artichokes and cut off the hard tips.
2. Quarter the artichokes, remove the inner choke, and place them in a bowl of lemon water to prevent browning.
3. Peel the potatoes and cut them into coarse cubes.
4. Peel the onion and the garlic cloves.
5. Cut the onion into strips and finely chop the garlic.
6. Heat olive oil in a pot and briefly sauté the onions and garlic.
7. Add the drained artichokes and potatoes and fry everything for about 4 minutes while stirring.
8. Deglaze with chicken broth and bring the soup to a boil.
9. Pluck the rosemary needles from the stems and chop them coarsely.
10. Add the chopped rosemary needles to the soup.
11. Whisk the egg yolk with the saffron in a small bowl.
12. Gradually whisk in the oil to the egg yolk mixture until a thick, homogeneous mayonnaise forms.
13. Season the mayonnaise with lemon juice and salt to taste.
14. Serve the saffron mayonnaise with the finished soup as desired.

Nutrition per serving

kcal: 580
Protein: 38 g · Fett/Fat: 28 g · Carbs: 42 g