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
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.
PARMESAN ARTICHOKE SOUP
This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. -Malee Jergensen, Murray, Utah
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened., Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves.
Nutrition Facts : Calories 473 calories, Fat 43g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 936mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
ARTICHOKE SOUP WITH PARMESAN STICKS
A delicious vegetable soup with a nutty bite, it's so simple to make and low-fat. By Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Lunch, Side dish, Soup, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Up to a month before, put all the soup ingredients in a pan and bring to a simmer. Continue to simmer, covered, for about 20-30 mins or until the artichokes and potatoes have become very tender. Liquidise the soup in batches until completely smooth. If you want to thin it, add more stock. Pour the soup into a rigid plastic container and leave to cool before covering and freezing.
- The day before serving, transfer the soup to the fridge to defrost overnight.
- On the day, heat oven to 190C/fan 170C/gas 5. Heat the soup and check the seasoning. While the soup is warming, put the grissini sticks on a baking tray. Scatter them with 1 tbsp of the Parmesan and put in the oven until warm and the cheese has melted, about 8-10 mins.
- Meanwhile, pour the cream into a small pan and simmer to reduce by a third. Stir in remaining Parmesan and let it melt. (For a little extra body, add a tbsp or two of soup.) Stir in 1-2 tbsp milk to cool it down, then blitz with a stick blender, if you like, for a frothy finish. (To avoid any splashes, transfer the cream to a larger pan or deep bowl to do this.) Ladle the soup between soup bowls, topping each with the warmed cream and a sprinkling of chives if using. Serve with the warm grissini sticks.
Nutrition Facts : Calories 136 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
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
ARTICHOKE SOYBEAN SOUP
Categories Soup/Stew
Number Of Ingredients 6
Steps:
- Drain the artichoke hearts. Combine in a blender or food processor with the canned soybeans and process until smooth. Sauté the garlic and ginger in the olive oil then stir in the artichoke heart/soybean puree and add the vegetable stock. Stir well and heat through.
More about "artichoke soybean soup food"
ARTICHOKE SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BIG HEART ARTICHOKE AND PARMESAN SOUP RECIPE - DAVID …
From foodandwine.com
10 TOP-RATED ARTICHOKE SOUP RECIPES
From allrecipes.com
LEMONY ARTICHOKE SOUP RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
ARTICHOKE SOUP - AHEAD OF THYME
From aheadofthyme.com
EASY ONE POT ARTICHOKE SOUP | VEGAN GLUTEN FREE
From spabettie.com
5/5 (8)Total Time 45 minsCategory VeganCalories 155 per serving
- Using a serrated knife, cut the top third of the artichoke off and throw it away. Cut off the stem, remove 1/2 inch (1.3 cm) off the bottom and use a peeler to peel away the thick outer layer. Dice the stem and add to pot.
- Using a paring knife, cut off the thick leaves of the artichoke. Cut the artichoke in half and remove the choke with a spoon. The choke is the fuzzy part in the middle that you want to throw away. What you are left with now is the artichoke heart. Add this to the pot as well. Repeat the steps above with the second artichoke.
- Add the diced celery, leek, garlic, onion,and olive oil to the pot as well. Cook the vegetables for 5 minutes on medium high heat. Artichoke oxidizes very quickly and will turn brown. This is completely normal.
- After letting the vegetables cook, add the vegetable broth, bay leaf, and parsley. Bring the broth to a boil, reduce the heat, cover and simmer for 30 minutes. While the soup is simmering, prepare the croutons.
ARTICHOKE PARMESAN SOUP RECIPE | FOOD NETWORK
From foodnetwork.com
Author Il Bistro ItalianoSteps 5Difficulty Easy
ARTICHOKE SOUP - THE CLEVER MEAL
SUNCHOKE SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SIMPLE CREAM OF ARTICHOKE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHINESE ARTICHOKE SOUP (百合花湯) - WOK AND KIN
From wokandkin.com
CREAM OF ARTICHOKE SOUP RECIPE (WITH LEMON-GARLIC CROUTONS)
From thekitchn.com
CREAM OF JERUSALEM ARTICHOKE SOUP RECIPE - BBC FOOD
From bbc.co.uk
SIMPLE ARTICHOKE SOUP ITALIAN RECIPE - CUCINABYELENA
From cucinabyelena.com
VEGAN CREAMY SPINACH AND ARTICHOKE SOUP - RABBIT AND WOLVES
From rabbitandwolves.com
JERUSALEM ARTICHOKE SOUP - A LIGHT LUNCH | GREEDY GOURMET
From greedygourmet.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.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