Herbed Cream Of Artichoke Soup Food

CREAM OF ARTICHOKE SOUP

Steps:

• Gather the ingredients.
• In a large pot with a tight-fitting lid bring about 1 inch water, lemon juice , and teaspoon salt to a boil.
• Meanwhile, cut the stems and thorns from the artichokes. Place the trimmed artichokes, stem-side down and standing, in the pot. Cover, reduce heat to medium-low and cook until a leaf pulls out easily from each artichoke, about 20 minutes. Drain and rinse with cold water.
• Pull off and discard very dark green, outer leaves from the artichokes. Pull off remaining leaves and set aside. Cut off any fibrous dark green parts around outside of the heart. Use a spoon to scrape out the fuzzy choke. Roughly chop the heart and put it in a blender or food processor. Repeat with remaining artichokes.
• Use a spoon to scrape off tender flesh from each leaf. Discard the scarped leaf and put the artichoke flesh in the blender with the hearts. Repeat with the remaining leaves.
• In a medium saucepan over medium-high heat melt the butter. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer the garlic to the blender with the artichokes. Set the pan aside.
• Whirl the artichokes with the broth until very smooth. You will need to let the blender run a bit for this to happen; whirl for at least 2 minutes. This will seem like a long time. Stick with it. You're looking for a smoother-than-smooth texture.
• Transfer the artichoke mixture to a large saucepan. Bring the puree to a boil. Reduce the heat to maintain a steady simmer. Add the cream, and salt and pepper to taste. Cook just to heat the added cream.
• Serve and enjoy!

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.

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.

HERBED CREAM OF ARTICHOKE SOUP

Steps:

• Artichoke Stock.
• Bring all ingredients to boil in stockpot over high heat.
• Reduce heat and simmer 1 hour.
• Remove artichokes with a slotted spoon.
• Discard tough leaves and chokes.
• Return soft leaves to stock.
• Puree in batches in blender or processor.
• Cool to room temperature.
• Strain through fine sieve.
• Soup.
• Bring half and half to boil in small saucepan.
• Melt butter in heavy large saucepan over low heat.
• Whisk in flour and cook 3 minutes.
• Whisk in boiling half and half, then artichoke stock.
• Blend in Madeira and nutmeg.
• Add hot pepper sauce and salt to taste.
• Stir until warmed through.
• Ladle into bowls and serve immediately.

CREAM OF ARTICHOKE SOUP

Steps:

• In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot.

CREAM OF JERUSALEM ARTICHOKE SOUP

Steps:

• Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
• Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
• Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

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.

HEARTY CREAM OF ARTICHOKE SOUP

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.

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.

CREAM OF ARTICHOKE SOUP

Steps:

• In a 3 quart sauce pot add onions, potatoes, carrots, celery, garlic salt, and bay leaves and saute over medium heat 10 minutes, stirring often. Add stock and bring to boil; then lower heat, cover, and simmer for about 15 minutes.
• Add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.
• Now stir in the lemon juice, orange juice, and orange & lemon zest, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves, and take a hand held blender to the soup and puree till everything is blended.
• At serving time ladle soup into bowl and arrange 4 quartered marinated artichokes in the center of the bowl along with 1 heaping tsp of sour cream. Drizzle 1 tsp of the marinated artichoke oils over the soup and serve.