Creamy Artichoke Soup With Parmesan Skins Food

CREAMY ARTICHOKE SOUP

Steps:

• Heat a large pot over medium-low heat and add the olive oil and butter. Add the onions and garlic. Cook, stirring often, until the onions are translucent, about 6 to 8 minutes. Stir in the artichoke hearts and cook for another 5 minutes.
• Add the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer the soup until the artichokes are very tender, about 15 to 20 minutes. They will begin to fall apart and almost melt into the soup.
• Very carefully transfer the soup to a blender (place a towel on top!) and blend until smooth. Pour the soup back into the pot.
• Stir the cream and crème fraiche into the soup. Bring the mixture to a simmer and let it cook for about 30 minutes - it will reduce a bit. Taste the soup and season it with more salt and pepper if needed. If it tastes too briney, you can stir in a bit more cream or crème fraiche (I'd go with ¼ cup).
• Serve the soup with a toast baguette slice on top. Add a grilled artichoke heart. Place a lemon wedge on the side for spritzing!

CREAMY ARTICHOKE SOUP WITH PARMESAN SKINS

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.

CREAM OF ARTICHOKE SOUP

Steps:

• In a dutch oven, combine olive oil and butter over medium heat.
• stir until butter melts.
• saute onion and celery in oil mix until onion is translucent.
• stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
• cover and cook about 30 minutes or until vegetables are tender.
• remove from heat.
• puree vegetables in batches in a food processor or blender.
• return to dutch oven.
• stir in half and half and cheese.
• serve warm.

PARMESAN ARTICHOKE SOUP

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.

CREAMY ARTICHOKE SOUP

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

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.

TUSCAN TOMATO ARTICHOKE SOUP

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.

ARTICHOKE SOUP WITH PARMESAN STICKS

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.