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
CREAMY ARTICHOKE SOUP
Provided by Sandra Lee
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
CREAM OF ARTICHOKE SOUP
My dd's most favorite food in all the world is artichokes. Because of this we took an old recipe for another cream of veggie soup and revamped it for artichokes.
Provided by Chef Buggsy Mate
Categories Vegetable
Time 1h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 207.7, Fat 12.6, SaturatedFat 5.8, Cholesterol 24.3, Sodium 724, Carbohydrate 17.2, Fiber 9.3, Sugar 2.9, Protein 9.1
ARTICHOKE & CAPER CREAM SOUP
I adore the flavors of oyster mushrooms, capers and artichokes. So after experimenting with several batches, I came up with this soup. Every year I'm asked to bring it to our office Christmas party.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter over medium-high heat. Add mushrooms. Cook and stir 4-5 minutes or until lightly browned. Add artichokes, capers and garlic. Cook and stir 4-5 minutes or until artichokes begin to brown., Meanwhile, in a large saucepan, combine broth, cream, Cognac and pepper; bring to a boil., Reserve 1 cup artichoke mixture. Transfer remaining mixture to a blender; add 3/4 cup broth mixture. Cover and process until smooth; add to remaining broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring frequently. Add reserved artichoke mixture; heat through. Garnish with chives if desired.
Nutrition Facts :
CREAM OF JERUSALEM ARTICHOKE SOUP
A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
- Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
- Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 47.2 g, Cholesterol 91.6 mg, Fat 29.3 g, Fiber 5.3 g, Protein 10 g, SaturatedFat 17.9 g, Sodium 686.4 mg, Sugar 14.7 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
CREAMY ARTICHOKE SOUP
The L.A. Times tested this recipe using artichoke hearts canned in water. I used Trader Joe's frozen artichoke hearts, so either works fine. I used my kitchen scale to weigh the artichoke hearts in order to get exactly 2 lbs. If you have a scale and want to use the canned hearts, I would suggest weighing them after you drain them. If you don't have a scale, then I think 3 cans would probably be close to 2 lbs. Instead of cream, I used a combination of Greek yogurt and half and half, and I didn't need to thicken the soup in step 6 with the roux. It was plenty thick, and in fact, I thinned it a bit with more chicken broth. We loved the peppery flavors in this soup, but if you're not a pepper person, you might want to cut back a little on the pepper.
Provided by pberry11
Categories Low Protein
Time 45m
Yield 1 1/2 quarts, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.
- 2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with 1 teaspoon salt, or to taste.
- 3. Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes.
- 4. While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.
- 5. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.
- 6. Blend the soup using a stand or immersion blender, and strain if desired. Return the soupto the pot, adjust the thickness with additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.
Nutrition Facts : Calories 526.7, Fat 37, SaturatedFat 22.8, Cholesterol 112.1, Sodium 1143, Carbohydrate 35.5, Fiber 20.1, Sugar 5.2, Protein 10.2
CREAM OF ARTICHOKE SOUP
Steps:
- Bring artichokes and chicken stock to a boil. In a saucepan, sauté onion in butter and add to mixture. Gradually add mushroom soup to desired thickness. Slowly add cream, stirring constantly. Remove from heat. Add salt and pepper.
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