Creamy Asiago And Artichoke Soup Recipes

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CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

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.

ASIAGO CHEESE AND ARTICHOKE DIP



Asiago Cheese and Artichoke Dip image

Looking for a distinctive appetizer? Then check out this great dip made using Asiago cheese and artichoke. Serve with breadsticks for a delicious snack.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 16

Number Of Ingredients 9

1 package (8 oz) fat-free cream cheese
1/2 cup fat-free sour cream
2 tablespoons fat-free half-and-half or evaporated fat-free milk
1/4 teaspoon salt
3/4 cup shredded Asiago cheese (3 oz)
1 can (14 oz) artichoke hearts, drained, chopped
4 medium green onions, chopped (1/4 cup)
2 tablespoons chopped fresh parsley
Crisp breadsticks or crackers

Steps:

  • Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish.
  • Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

CREAMY ASIAGO AND ARTICHOKE SOUP



Creamy Asiago and Artichoke Soup image

Make and share this Creamy Asiago and Artichoke Soup recipe from Food.com.

Provided by Stephanie Z.

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon butter
4 shallots, chopped
3 garlic cloves, minced
1 tablespoon all-purpose flour
2 cups chicken stock
1/2 cup white wine
1 potato, peeled and chopped into 1/2 inch cubes
1 (8 ounce) can artichoke hearts, drained
1 teaspoon dried thyme
1 teaspoon dried oregano
1/8-1/4 teaspoon cayenne pepper
salt, to taste
1/2 cup cream or 1/2 cup half-and-half
4 ounces asiago cheese, grated

Steps:

  • Heat olive oil and butter in a Dutch oven or pot over medium heat.
  • Add the shallots and garlic; saute for about 5 minutes. Add the flour and stir to coat.
  • Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. Salt to taste.
  • Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes.
  • Purée the soup (An immersion blender works well here!).
  • If desired, you can freeze the soup at this point.
  • When ready to serve, heat the soup and whisk in the cream and asiago cheese.
  • Simmer until cheese is melted and soup just begins to bubble.

ARTICHOKE PARMESAN SOUP



Artichoke Parmesan Soup image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 9

1 small carrot, cut into 1-inch chunks
1 celery stalk, cut into 1-inch chunks
1/2 small onion, cut into chunks
Two 14-ounce cans artichoke hearts in brine
2 tablespoons extra-virgin olive oil
1 cup cornstarch, or more as needed
1/3 cup heavy cream
1 1/2 cups grated Grana Padano or Parmigiano-Reggiano
1 tablespoon plus 1 1/2 teaspoons kosher salt

Steps:

  • Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
  • Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
  • Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
  • Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
  • Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.

CREAMY CAULIFLOWER AND ASIAGO SOUP



Creamy Cauliflower and Asiago Soup image

Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests.

Provided by BIGLINZ54

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 30m

Yield 6

Number Of Ingredients 10

3 (14 ounce) cans low-sodium chicken broth
1 head cauliflower, cut into 1-inch pieces
¼ cup dry white wine
2 bay leaves
1 clove garlic, diced
1 (8 ounce) package cream cheese, softened
4 ounces diced Asiago cheese, or more to taste
salt and ground black pepper to taste
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves

Steps:

  • Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
  • Mix garlic, cream cheese, and Asiago cheese together in a bowl.
  • Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
  • Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
  • Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 7.3 g, Cholesterol 61.3 mg, Fat 18.9 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 11.9 g, Sodium 462.9 mg, Sugar 3.1 g

CREAMY CAULIFLOWER SOUP WITH ARTICHOKE HEARTS, ASIAGO AND BACON!



Creamy Cauliflower Soup With Artichoke Hearts, Asiago and Bacon! image

Make and share this Creamy Cauliflower Soup With Artichoke Hearts, Asiago and Bacon! recipe from Food.com.

Provided by KerfuffleUponWincle

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

5 cups fresh cauliflower (1 large head, core and leaves removed, then chopped)
2 (14 1/2 ounce) cans chicken broth
1/2 cup heavy cream
1/4 teaspoon nutmeg (freshly grated)
1/4 teaspoon pepper (freshly ground)
1 (12 -14 ounce) can artichoke hearts (drained and chopped)
1/2 cup asiago cheese (shredded)
6 slices bacon (cooked crisp, drained and crumbled)

Steps:

  • Cook bacon until crisp; drain on paper towels and set aside.
  • Simmer cauliflower in chicken broth until tender (about 10 minutes). Puree in blender until it is as smooth as you'd like. Return to pot.
  • Add seasonings and heavy cream; heat through over very low heat.
  • Top individual servings with artichoke hearts, shredded Asiago cheese, and crumbled bacon.

Nutrition Facts : Calories 181.8, Fat 12.3, SaturatedFat 6.1, Cholesterol 32.6, Sodium 586.1, Carbohydrate 12.5, Fiber 6.7, Sugar 2.7, Protein 7.7

ASIAGO-ARTICHOKE POPPERS



Asiago-Artichoke Poppers image

Three kinds of cheese make a perfect combination in a recipe that's even better than your favorite Italian restaurant.

Provided by Cheri Liefeld

Categories     Appetizer

Time 1h40m

Yield 24

Number Of Ingredients 13

2/3 cup shredded Asiago cheese
4 oz chèvre (goat) cheese, crumbled (1 cup)
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1 clove garlic, finely chopped
1 teaspoon grated lemon peel
Salt and pepper to taste
2 cans (14 oz each) Progresso™ artichoke hearts, drained, cut into 1-inch pieces
1 cup Gold Medal™ all-purpose flour
2 eggs, beaten
1 cup Progresso™ panko crispy bread crumbs
Canola oil for frying
Additional shredded Asiago cheese, if desired
Lemon slices or wedges, if desired

Steps:

  • In medium bowl, mix 2/3 cup Asiago cheese, the goat cheese, cream cheese, lemon peel, salt and pepper. Roll each artichoke piece in mixture until coated. Place on cookie sheet. Refrigerate 1 hour.
  • In 3 separate small bowls, place flour, eggs and bread crumbs. Dip each cheese-coated artichoke piece in flour and then in egg; roll in bread crumbs until coated. Return to cookie sheet.
  • In heavy saucepan or large skillet, heat oil to 350°F. Fry poppers, a few at a time, in hot oil until golden brown on both sides. Drain on paper towels. Keep warm in a 250°F oven until serving time. Sprinkle poppers with additional Asiago cheese. Garnish with lemon.

Nutrition Facts : ServingSize 1 Serving

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