ARTICHOKE SOUP WITH FRESH MINT RECIPE - (4.6/5)
Provided by GuidingVegan
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Puree the soup, 1 cup at a time, in a blender until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.
ARTICHOKE & WHITE BEAN SOUP
If you love beans, you will LOVE this recipe. I also used a can of great northern beans and omitted the croutons to lower the calories. [Adapted from the Culinary Institute of America].
Provided by MilanzMom
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Puree artichoke hearts and beans in the food processor.
- Heat the oil over medium heat in a small saucepan.
- Add the garlic and saute.
- Add the artichoke/bean puree and the broth and heat through.
- Season with salt and pepper.
- Garnish with mint and croutons.
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
ARTICHOKE & MINT DIP
Turn a jar of artichoke hearts and a handful of mint into a great little dip in a matter of minutes
Provided by Merrilees Parker
Categories Buffet, Canapes, Dinner, Side dish, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Up to a day ahead, blitz the artichokes and their oil with the mint in a food processor until fairly smooth. Add crème fraîche, season, then briefly pulse. Add lemon juice. Tip into a small bowl, cover and chill.
- To serve, heat the oven to 200C/fan 180C/gas 6. Tear the pittas into rough pieces and spread over a couple of baking sheets. Drizzle with oil and scatter over some sea salt. Bake for 7-10 mins until crisp.
- Set the bowl of dip on a large platter; add lemon wedge and mint. Surround with pitta pieces.
Nutrition Facts : Calories 362 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.34 milligram of sodium
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.
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.
ARTICHOKE SOUP
Provided by Jonathan Reynolds
Categories soups and stews, appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large pot, melt 3 tablespoons of the butter and cook the artichoke hearts, leek, garlic, onion and shallots until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley and peppercorns in cheesecloth and add to the pot. Simmer, uncovered, 1 hour.
- Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and serve.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 1085 milligrams, Sugar 9 grams, TransFat 0 grams
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