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Artichoke Soup With Crispy Salami And Lemon-Parsley Quinoa

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Sunday Suppers
Related tags
soups gluten free low carb nut free easter lunch
Nutrition per serving    (USDA % daily values)
CAL
494
FAT
89%
CHOL
61%
SOD
21%

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Ingredients for 4 servings

2 (14-oz.) cans artichoke hearts, drained

2 cloves garlic, peeled and coarsely chopped

1 cup chicken stock

1 cup heavy cream

2 tsp fennel seeds

Salt and pepper

1/2 cup dried quinoa

1/3 cup chopped fresh parsley leaves

1 tsp. lemon zest (from about 1 lemon), plus 1 tbsp. fresh lemon juice

Extra-virgin olive oil

4 large thin slices genoa salami

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