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.
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.
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 SPINACH & ARTICHOKE SOUP
This spinach and artichoke soup gets its creamy, cheesy goodness from the PHILADELPHIA Neufchatel Cheese and KRAFT Grated Parmesan Cheese. Slurping encouraged.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, about 1 cup each
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan on medium heat. Add celery, onions and garlic; cook 8 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook 3 min., stirring constantly.
- Add 2-1/2 cups milk, then broth, stirring after addition with whisk until mixture is well blended. Cook 10 min. or until thickened, stirring constantly. Add artichokes and spinach; mix well. Bring to boil, stirring frequently.
- Whisk Neufchatel and remaining milk in small bowl until blended. Add to soup along with the Parmesan; cook and stir on medium-low heat 2 to 3 min. or until heated through.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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-PARMESAN SAUCE
Provided by Nancy Harmon Jenkins
Categories condiments, side dish
Time 25m
Yield 1 1/2 to 2 cups
Number Of Ingredients 9
Steps:
- Drain and rinse artichoke hearts, squeezing them to remove excess water. Place in bowl of food processor, together with cayenne, creme fraiche and chopped dill. Process until artichokes are finely pureed. Set aside.
- Bring water to boil in lower half of a double boiler. Turn heat down to just barely simmering. Have a bowl of cold water with a few ice cubes in it standing by. In top half of boiler, place egg yolks and lemon juice. Whisk slightly to combine, then place over, but not in, the barely simmering water. Stir constantly with a wire whisk. Place a piece of butter in the eggs and continue stirring until eggs are warm and butter has melted. Then add another piece of butter and continue in the same manner until all the butter is used. If eggs start to curdle, immediately plunge the top boiler in bowl of icy water, still whisking. (This is an emergency procedure to lower the temperature rapidly.) Return the top boiler to the simmering water and continue adding butter.
- When all the butter has been added, sauce should be quite thick. Add grated cheese and whisk to mix well. Place boiler in icy water to reduce temperature slightly, then stir in artichoke mixture. Use this sauce to nap the mushroom roulade. May be served immediately or held for an hour or so, but do not refrigerate as it will make the sauce granular.
- Serve garnished with herbs, chives and edible flowers, passing remaining sauce.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 344 milligrams, Sugar 2 grams, TransFat 1 gram
PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
PARMESAN ARTICHOKE RECIPE
Get to the heart of the matter with our super-simple artichoke recipe. Enjoy our Parmesan Artichoke Recipe with lemon-Dijon oil and savory Parm.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Quarter 1 lemon; place in large pan of boiling water. Add artichokes; cook 30 min. or until bottoms of artichokes are tender and a leaf from each can easily be pulled out. Drain. Discard lemon wedges; cool artichokes slightly.
- Cut artichokes lengthwise in half. Scoop out fuzzy centers with spoon; discard. Place artichokes on platter.
- Squeeze 2 Tbsp. juice from remaining lemon; mix with oil and mustard. Drizzle over artichokes; sprinkle with cheese. Let stand 10 min.
Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
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BIG HEART ARTICHOKE AND PARMESAN SOUP RECIPE - FOOD
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5/5 Total Time 1 hrServings 4
- Fill a large bowl with cold water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves. With a spoon or melon baller, scrape out the furry choke. Rub the artichoke heart all over with the lemon half and add back to the water. Repeat with the remaining 3 artichokes. Cut 3 of the artichoke hearts into 1-inch pieces and return them to the water.
- In a large saucepan, heat the extra-virgin olive oil until shimmering. Drain the artichoke pieces and pat dry. Add them to the saucepan along with the potatoes, shallots and garlic; season with salt. Cook over moderate heat, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes. Add the wine and cook until nearly evaporated, about 7 minutes. Add the chicken stock, Parmesan rind and thyme bundle and bring to a boil. Cover partially and cook over moderately low heat until the vegetables are tender, about 30 minutes. Discard the thyme bundle and Parmesan rind.
- Working in batches, puree the soup until smooth. Return it to the saucepan. Add the heavy cream and season with salt. Keep the soup warm.
- Drain the whole artichoke heart and pat thoroughly dry. Thinly slice the heart on a mandoline. In a medium skillet, heat the pure olive oil until shimmering. Add the sliced artichoke heart and fry over high heat, stirring occasionally, until golden, about 1 1/2 minutes. Using a slotted spoon, transfer the fried artichoke slices to paper towels to drain; sprinkle lightly with salt.
ARTICHOKE-PARMESAN SOUP RECIPE - PATRICIA WELLS | FOOD & WINE
From foodandwine.com
Servings 4
- Squeeze the lemon juice into a large bowl of cold water and add the lemon halves. Break off or cut the stem from the base of the artichokes. Using your hands, snap off the tough outer leaves near the base. Continue snapping off leaves until only the central cone of yellow leaves with pale green tips remain. Using a large sharp knife, trim the top cone of leaves to just below the green tips. Trip any tough, dark green areas from the base with a small knife. Cut the artichoke hearts in half. Using a small spoon or a melon baller, scrape out and discard the hairy chokes. Cut each half lengthwise into 4 even slices. Place the artichoke slices in the acidulated water.
- In a large nonreactive saucepan, combine 2 tablespoons of the oil with the shallots and a pinch of sea salt and cook over moderate heat, stirring often, until softened but not brown. Stir in the remaining 2 tablespoons oil. Drain and add the artichoke slices and cook until slightly softened, about 2 minutes. Pour the wine all over the artichokes, increase the heat to moderately high and simmer until almost evaporated, about 7 minutes. Add the chicken stock and reduce the heat. Cover and simmer gently until the flavors have mingled, about 20 minutes.
- Transfer the soup to a food mill with a fine disk and puree. Discard any fibrous artichoke pieces that remain in the food mill. Return the soup to the pan; you should have about 3 cups. if the soup is too thin, return it to the saucepan and boil until reduced and thickened.
- Just before serving, whisk the butter into the hot soup over moderate heat until melted and incorporated. Pour the soup into heated soup plates or bowls and scatter the cheese strips on top. Serve immediately.
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