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.
CHILLED ARTICHOKE SOUP
This soup is to artichokes what vichysoisse is to leeks! Delicious as a starter (particularly for an Italian meal) or lunch on a warm day. If you are stumped by the metrics, don't forget you can use the handy converter provided by 'Zaar (to be found just after the quantity). Preparation time DOES NOT include 3-4 hour chilling time.
Provided by FlemishMinx
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Warm the olive oil in a large saucepan and saute the onion and garlic just until they are softened, but not browned.
- Add the artichoke hearts and vegetable broth to the mixture.
- Bring to the boil, then reduce the temperature to a simmer; partially cover the pan and allow to simmer for 3 minutes.
- Remove from heat, and puree the mixture with a hand blender (or do the same in a food processor) until smooth.
- Return to the saucepan and allow to cool completely.
- After it is cooled, add the sour cream and the thyme.
- Place in the refrigerator, covered, for 3-4 hours before serving.
- When serving, garnish each bowl with sun-dried tomato strips, if desired.
Nutrition Facts : Calories 313.7, Fat 10.7, SaturatedFat 4.7, Cholesterol 13.9, Sodium 1362.8, Carbohydrate 49.9, Fiber 22.3, Sugar 5.6, Protein 15.4
CREAM OF CHICKEN AND ARTICHOKE SOUP
After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.
Provided by CJ'sMom
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h8m
Yield 8
Number Of Ingredients 17
Steps:
- Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
- Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
- Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
- Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 285 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g
CHILLED ARTICHOKE SOUP
Make and share this Chilled Artichoke Soup recipe from Food.com.
Provided by DailyInspiration
Categories Artichoke
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain artichoke hearts and puree in blender with chicken stock, seasonings, and lemon juice. Pour into saucepan and heat slowly. Cool. Add cream and mix well. Chill thoroughly. Serve in chilled bowls with one of the following garnishes: chopped parsley, chopped chives, sliced lemon or lime, or sour cream.
Nutrition Facts : Calories 182.5, Fat 12.7, SaturatedFat 7.5, Cholesterol 41.9, Sodium 464.5, Carbohydrate 13.6, Fiber 6.1, Sugar 2.1, Protein 5.6
HEARTY CREAM OF ARTICHOKE SOUP
Make and share this Hearty Cream of Artichoke Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1 cup of chicken stock to a boil over med-high heat in a saucepan.
- Add in artichokes; lower heat to med-low and simmer, uncovered, for 6-7 minutes.
- In another saucepan, melt the butter.
- Add in onion, celery, and garlic; stir/saute 5-6 minutes.
- Add in flour; stir until bubbly.
- Add in artichoke/stock mixture and stir 1-2 minutes or until thickened.
- Transfer mixture to a food processor or blender and process until chunky (may have to do this in batches) (also may use a stick blender).
- Return to saucepan; add in remaining stock, half-and-half, salt, and pepper; simmer 5-10 minutes or until flavors are blended.
- Ladle into individual soup bowls and float a lemon slice on top.
- Note: for a richer soup, reduce stock to 1 1/2 cups and increase half-and-half to 1 cup.
Nutrition Facts : Calories 209.8, Fat 11.1, SaturatedFat 6.3, Cholesterol 30.1, Sodium 446.6, Carbohydrate 22.6, Fiber 8.9, Sugar 4, Protein 7.5
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
TUSCAN TOMATO ARTICHOKE SOUP
A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.
Provided by megbus01
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
- Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
- Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.7 g, Cholesterol 11.1 mg, Fat 10.6 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 3.1 g, Sodium 1309.6 mg, Sugar 7.3 g
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.
More about "chilled artichoke soup 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.
BIG HEART ARTICHOKE AND PARMESAN SOUP RECIPE - DAVID …
From foodandwine.com
JERUSALEM ARTICHOKE SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHILLED ARTICHOKE AVOCADO SPRING PEA SOUP RECIPE
From sidechef.com
ARTICHOKE SOUP RECIPE - CREAMY ARTICHOKE SOUP RECIPE
From howsweeteats.com
DELICIOUS & SIMPLE ARTICHOKE SOUP | FEASTING AT HOME
From feastingathome.com
SIMPLE CREAM OF ARTICHOKE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 TOP-RATED ARTICHOKE SOUP RECIPES
From allrecipes.com
Author Hayley SuggPublished Dec 15, 2020Estimated Reading Time 2 mins
CREAMY VEGAN ARTICHOKE SOUP - TASTING PAGE
From tastingpage.com
ARTICHOKE CREAM SOUP RECIPE - FOOD.COM
From food.com
ARTICHOKE SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PEA SOUP WITH AVOCADO AND ARTICHOKE HEARTS | COTTER CRUNCH
From cottercrunch.com
COLD VIOLET ARTICHOKE SOUP | CUISINE TECHNIQUES
From greatchefs.com
VEGAN CREAMY ARTICHOKE & GREEN CHILE SOUP RECIPE
From food52.com
JERUSALEM ARTICHOKE SOUP - A LIGHT LUNCH | GREEDY GOURMET
From greedygourmet.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