Chilled Artichoke Soup Recipes

ARTICHOKE SOUP

Steps:

• Sauté the onion in olive oil, over medium-high heat in a pot, stirring for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, optional cashews, salt and sage (or thyme).
• Bring to a boil, cover, lower heat and simmer until potatoes are very tender about 15 minutes.
• Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!
• Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
• Taste, and adjust salt and lemon to taste.
• Season with pepper.
• Serve in bowls with a sprig of thyme a swirl of sour cream or vegan sour cream (see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, or add croutons, toasted pinenuts, vegan cheesy sprinkle.

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.

CHILLED ARTICHOKE SOUP

Steps:

• Warm the olive oil in a large saucepan and saute the onion and garlic just until they are softened, but not browned.
• Add the artichoke hearts and vegetable broth to the mixture.
• Bring to the boil, then reduce the temperature to a simmer; partially cover the pan and allow to simmer for 3 minutes.
• Remove from heat, and puree the mixture with a hand blender (or do the same in a food processor) until smooth.
• Return to the saucepan and allow to cool completely.
• After it is cooled, add the sour cream and the thyme.
• Place in the refrigerator, covered, for 3-4 hours before serving.
• When serving, garnish each bowl with sun-dried tomato strips, if desired.

CHILLED ARTICHOKE SOUP

Steps:

• Drain artichoke hearts and puree in blender with chicken stock, seasonings, and lemon juice. Pour into saucepan and heat slowly. Cool. Add cream and mix well. Chill thoroughly. Serve in chilled bowls with one of the following garnishes: chopped parsley, chopped chives, sliced lemon or lime, or sour cream.

GRILLED CHICKEN AND ARTICHOKE SOUP

Steps:

• Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside.
• Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
• Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.

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.

ARTICHOKE-HAZELNUT SOUP

Steps:

• Peel leaves from artichokes. Remove chokes with a spoon and discard. In a food processor, puree the artichoke bottoms with lemon juice until smooth. Reserve.
• Spread the hazelnuts in one layer in a 10-inch round dish. Cook, uncovered, at 100 percent power 7 minutes in a large oven, or 9 minutes in a small oven. Pour the hazelnuts onto a clean kitchen towel, fold it over and rub until most of the skins are removed. Process the nuts in a food processor or blender until finely ground.
• In an 8-cup glass measure whisk together the artichoke puree, ground nuts, broth and cream. Season with salt and pepper.
• Heat, uncovered, at 100 percent power 6 minutes, stirring twice.