Artichoke Lemon Soup Food

GREEK LEMON, ARTICHOKE, AND EGG SOUP

Greek Lemon, Artichoke, and Egg Soup image

Categories Egg Dinner Lemon Artichoke Boil

Yield serves 4 to 6

Number Of Ingredients 11

Ingredients

1/2 cup basmati or long-grain rice
6 cups water
1/4 cup olive oil
1/4 cup finely chopped onion
1/2 cup diced celery (leaves and stalks)
1 (12-ounce) package frozen artichokes, thawed, or 1 (14-ounce) can artichoke hearts
Pinch of ground cumin
1/2 cup chopped fresh parsley
2 large eggs
1/2 cup fresh lemon juice
Salt and freshly ground black pepper to taste

Steps:

Rinse the rice thoroughly and place it, along with the water, in the slow cooker insert.
In a sauté pan, heat the oil and sauté the onion, celery, and artichokes over medium-high heat until just beginning to brown, about 7 minutes.
Add the vegetables to the water and rice, cover, and cook on low for 4 to 5 hours, or until the rice is tender. Add the cumin and 1/4 cup of the parsley to the soup.
In a medium bowl and using a whisk or a handheld immersion blender, beat the eggs and lemon juice together until frothy. Slowly add 2 ladles of broth, 1 ladle at a time, stirring constantly, to the lemon and egg mixture.
Add the lemon and broth mixture back into the soup, stirring constantly, and continue cooking for about 10 minutes more, or until heated through and beginning to thicken. (If you allow the soup to boil, the eggs will curdle.)
Add salt and pepper to taste, ladle into bowls, garnish with the remaining 1/4 cup parsley, and serve immediately.
Suggested Beverage
A nice Sauvignon Blanc or an artisanal Greek retsina, if you can find one, would pair well with this soup.

JERUSALEM ARTICHOKE SOUP WITH LEMON AND SAFFRON

Jerusalem Artichoke Soup with Lemon And Saffron image

Provided by Food Network

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 medium onions, 1/2-inch dice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/2 pounds Jerusalem artichokes, peeled and quartered
4 cups chicken broth
Salt, pepper
10 to 12 blanched almonds
2 tablespoon water
Pinch saffron
1/2 lemon, juiced
2 tablespoons chopped fresh Italian parsley, with stems

Steps:

Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve.

ARTICHOKE SOUP

Artichoke Soup image

Here is a very fast and easy soup, with a rich, subtle flavour. Note: I adopted this recipe, and made changes to it which are not reflected in the review, as it was done before the changes.

Provided by Jenny Sanders

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 button mushrooms, sliced
1 small leek, finely chopped
2 teaspoons unsalted butter or 2 (10 ounce) cans chicken broth
1 (19 ounce) can artichoke hearts, drained
1 tablespoon lemon juice
1/2 teaspoon green peppercorn
1 tablespoon sherry wine (optional)

Steps:

Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
Add the chicken stock, and reduce to a simmer.
Drain the artichokes, and chop them finely. Add them to the soup.
Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
Simmer for 5 minutes further, then serve.

Nutrition Facts : Calories 129.3, Fat 3.4, SaturatedFat 1.6, Cholesterol 5.1, Sodium 552.7, Carbohydrate 20.4, Fiber 12.1, Sugar 2.9, Protein 7.7

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