CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CREAMY ARTICHOKE SOUP
Provided by Sandra Lee
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large stockpot, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches. Whisk in 3/4 cup yogurt and season with salt and pepper.
- In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.
ARTICHOKE SOUP FOR ONE
Make and share this Artichoke Soup for One recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Bring the stock, scallion, and lemon juice to a boil over high heat.
- Add the remaining ingredients and return to the boil, stirring occasionally.
ARTICHOKE SOUP
Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! See notes for vegan.
Provided by Sylvia Fountaine
Categories soup
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Sauté the onion in olive oil, over medium-high heat in a pot, stirring for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, optional cashews, salt and sage (or thyme).
- Bring to a boil, cover, lower heat and simmer until potatoes are very tender about 15 minutes.
- Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!
- Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
- Taste, and adjust salt and lemon to taste.
- Season with pepper.
- Serve in bowls with a sprig of thyme a swirl of sour cream or vegan sour cream (see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, or add croutons, toasted pinenuts, vegan cheesy sprinkle.
Nutrition Facts : ServingSize 1½ cup serving- with ¼ cup sour cream added to the batch, Calories 179 calories, Sugar 3.8 g, Sodium 586.7 mg, Fat 8.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 23.3 g, Fiber 7.6 g, Protein 5.3 g, Cholesterol 5 mg
ARTICHOKE SOUP
Steps:
- Clean and prepare the artichokes as detailed on page 18. Put artichokes in a serving bowl and toss with the lemon juice.
- Heat the olive oil in a soup pot over medium-high heat. Add the potatoes, and cook until they begin to stick to the bottom of the pot, about 5 minutes. Add the leeks and shallots, and cook until softened, about 10 minutes.
- Sprinkle in the garlic, thyme, bay leaf, salt, and peperoncino. Cook until the garlic is fragrant, about 1 to 2 minutes. Pour in the water and bring to a boil. Add the prepped, drained artichokes, and bring the soup to a rapid simmering. Cook, uncovered, until potatoes and artichokes are tender and the potatoes have broken down to thicken the soup, about 1 1/2 hours.
- Stir in the chopped parsley, and serve the soup with grated cheese.
QUICK AND EASY ARTICHOKE SOUP
This is a tangy and thick soup that makes a wonderful and elegant appetizer or first course. Created for RSC. Thank you to Mom2Rose for putting this in her best of 2009 cookbook!
Provided by Maito
Categories Low Protein
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
- Add artichoke hearts, stock, wine, and brandy.
- Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
- Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.
ARTICHOKE SOUP
Provided by Jonathan Reynolds
Categories soups and stews, appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large pot, melt 3 tablespoons of the butter and cook the artichoke hearts, leek, garlic, onion and shallots until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley and peppercorns in cheesecloth and add to the pot. Simmer, uncovered, 1 hour.
- Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and serve.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 1085 milligrams, Sugar 9 grams, TransFat 0 grams
CREAMY ARTICHOKE SOUP WITH PARMESAN SKINS
Artichoke makes this soup ultra silky and the crispy skins add a hit of crunch and flavour - perfect as a starter for dinner with friends
Provided by Jane Hornby
Categories Soup, Starter
Time 1h
Number Of Ingredients 10
Steps:
- Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.
- Melt the butter in a large saucepan, and add the onion, potato, and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.
- Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.
- Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over, and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary and roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.
Nutrition Facts : Calories 371 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
More about "artichoke soup for one food"
LEMONY ARTICHOKE SOUP RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
4.7/5 (23)Estimated Reading Time 8 minsServings 4-6Total Time 30 mins
- Slice off the ends of the artichoke hearts and set them aside. Use your fingers to separate the remaining artichoke petals (just fluff them up so that they are no longer stuck together) and set aside.
- Melt butter in a large stockpot over medium-high heat. Add the onion and celery and sauté for 5-6 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Stir in the flour until evenly combined and sauté for 1 minute, stirring frequently.
- Add the stock, bay leaves, thyme and artichoke ends (not the petals) and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low to maintain the simmer. Simmer for 5 minutes.
- Remove and discard the bay leaves. Then, either using an immersion blender (my preference) or a traditional blender (see notes below), carefully puree the broth until it is completely smooth.
10 TOP-RATED ARTICHOKE SOUP RECIPES
From allrecipes.com
- Cream of Artichoke Soup. A whopping four whole artichokes go into this irresistibly creamy soup, which recipe creator Marbalet describes as tasting like a "cream of chicken and artichoke soup."
- Grilled Chicken and Artichoke Soup. One taste of this Italian-inspired soup is sure to warm you up on a winter day. Hearty pieces of grilled chicken, earthy mushrooms, tangy sun-dried tomatoes, and canned artichoke bottoms combine for a wide range of flavors and textures.
- Artichoke Soup. Super smooth and rich, this artichoke soup is made with a base of veggies and heavy whipping cream that are blended together until velvety.
- Artichoke and Chickpea Stew. Made with mostly pantry staples, this hearty artichoke and chickpea stew is a stick-to-your-ribs meal. The recipe can also be made vegan-friendly by simply switching in vegetable broth for the chicken broth.
- Tuscan Tomato Artichoke Soup. A trio of artichokes, tomatoes, and roasted red peppers make up the base of this rich and creamy soup. All three are blended until smooth and dressed up with herbs, half-and-half, and plenty of Parmesan cheese.
ARTICHOKE PARMESAN SOUP RECIPE | FOOD NETWORK
From foodnetwork.com
Author Il Bistro ItalianoSteps 5Difficulty Easy
MUSHROOM AND ARTICHOKE SOUP WITH SIMPLE INGREDIENTS FOR A …
From soupchick.com
ARTICHOKE SOUP - THE CLEVER MEAL
From theclevermeal.com
BLACK FRIDAY 2023 FOOD: DISCOUNTS ON GIFT CARDS, COFFEE, MORE
From usatoday.com
15 INCREDIBLY EASY RECIPES TO MAKE WITH APPLES - MSN
From msn.com
ROAST ARTICHOKE HEARTS FOR A CRISPY SNACK OR SIDE
From msn.com
JERUSALEM ARTICHOKE SOUP (SUNCHOKE SOUP)
From carolinescooking.com
SIMPLE ARTICHOKE SOUP ITALIAN RECIPE - CUCINABYELENA
From cucinabyelena.com
CREAMY ARTICHOKE SOUP - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
EASY ONE POT ARTICHOKE SOUP - SPABETTIE
From spabettie.com
ARTICHOKE SOUP - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
ARTICHOKE SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
26 EASY SPINACH RECIPES - HOW TO COOK WITH RAW AND FROZEN …
From goodhousekeeping.com
ARTICHOKE SOUP - AHEAD OF THYME
From aheadofthyme.com
15 CREAM OF MUSHROOM SOUP RECIPES TO USE UP THAT CAN
From bhg.com
ARTICHOKE SOUP RECIPE - CREAMY ARTICHOKE SOUP …
From howsweeteats.com
THIS 1-INGREDIENT UPGRADE MAKES STORE-BOUGHT TOMATO SOUP
From allrecipes.com
CREAMY SPINACH AND ARTICHOKE SOUP - 4 SONS 'R' US
From 4sonrus.com
THE BEST CHICKEN RECIPES OF 2023 - MSN
From msn.com
LEMONY TUSCAN ARTICHOKE SOUP • 30 MINUTES! - THE …
From theviewfromgreatisland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love