Provence Artichoke Soup Food

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.

ARTICHOKE PROVENCALE

Steps:

• Cover the bottom of a saute pan with 1/8 cup olive oil and heat. Add the garlic and shallot to pan, and saute until light brown in color. Add the bay scallops and rock shrimp and saute for 1 to 2 minutes. Do not overcook scallops and shrimp. Remove from heat.
• In another saute pan, add the remaining 1/8 cup olive oil and heat. Add tomatoes, mushrooms, lemon juice, clam juice, white wine, and capers. Simmer for 2 to 3 minutes. Reduce liquid by 25 percent.
• Add the reserved seafood to the mixture of tomatoes and mushrooms. Add the green onions. In a small bowl, make a beurre manie by combining the butter and the flour and mixing until a paste is formed. Add the beurre manie to the mixture and whisk to incorporate. Bring to a simmer and cook for 1 to 2 minutes.
• Place artichoke halves in a soup bowl and ladle mixture over artichoke.

PROVENCE ARTICHOKE SOUP

Steps:

• Warm up the olive oil in a nonreactive soup pot. Add onions, potatoes, carrots, celery, salt, and bay leaves and saute on 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 peel, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves.
• Serve garnished with the parsley and thin slices of fresh lemon. Enjoy!

ARTICHOKES PROVENCAL

Steps:

• Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil and salt and pepper.

ARTICHOKES à LA BARIGOULE A CLASSIC RECIPE FROM PROVENCE

Steps:

• Fill up a medium bowl with water and add the lemon juice.
• Clean the artichokes: cut off top 1/3 of the artichoke, including spiny tops.
• Remove the outer leaves by peeling them back until they snap.
• Using a paring knife, peel stem to remove the fibrous outer layer.
• Remove any remaining tough, fibrous, dark green parts on the outside of the artichoke heart.
• With a spoon, scoop out the chokes and clean the inside of the artichoke.
• Immediately put artichokes in a bowl of water with lemon.
• In a medium sauté pan, warm up the olive oil and bacon.
• When the fat the starts to render, add the onion and cook for 5-6 minutes until it starts to soften.
• Add the carrots and cook for 3-4 minutes.
• Add the garlic and continue cooking for 1 minute.
• Drain the artichokes, shaking off any excess water, and add them to the pan.
• Add the thyme, bay leaf, parsley, and 1 teaspoon salt. Stir well.
• Add the wine and cook for 2-3 minutes until the alcohol evaporates. Lower the heat, cover, and cook 40-45 minutes, until the artichokes can easily be pierced, adding a little water if they dry out.
• Discard the bay leaf, adjust seasoning to taste, add a grinding of black pepper, and transfer to a serving dish.
• Serve warm.

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.

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.

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.

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.