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.
ROASTED GARLIC AND LEEK SOUP
Lets talk comfort food! I'd even make this for Valentines day If you and your Loved One loves garlic you can't go wrong! Roasting the garlic make it so smooth and yummy. Roast an extra bulb of garlic to serve with a crisp French bread. Roasting garlic mellows and sweetens the garlic.
Provided by Rita1652
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Cut off top 1/4 inch of each garlic head.
- Place garlic heads in small shallow baking dish.
- Drizzle oil over.
- Season with salt and pepper.
- Bake until golden, about 1 hour.
- Cool slightly.
- Press individual garlic cloves between thumb and finger to release garlic, Should be like butter.
- Chop garlic.
- Melt butter in heavy large saucepan over medium heat.
- Add leeks and onion and saute until onion is translucent, about 8 minutes add garlic.
- Reduce heat to low.
- Add flour and cook 5 minutes, stirring occasionally.
- Stir in hot stock and Sherry.
- Simmer 20 minutes, stirring occasionally.
- Cool slightly.
- Puree soup in batches in blender or processor.
- Return soup to saucepan.
- Add cream and simmer until thickened, about 10 minutes.
- Meanwhile.
- Heat olive oil then quickly saute garlic slices till crisp and tan.
- Add lemon juice to taste.
- Season with salt and white pepper.
- Ladle into bowls.
- Garnish with fried garlic slices and minced chives.
ARTICHOKE AND GREEN GARLIC SOUP WITH NETTLE-WALNUT PESTO CROSTINI
Provided by Ryan Hardy
Categories Blender Citrus Garlic Vegetable Appetizer Sauté Artichoke Spring Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Fill large bowl with ice water and juice from 1/2 lemon, then drop same lemon half into water. Cut off artichoke stems and discard. Using serrated knife, cut top inch off artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base. Discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off green tips. Gently pull open center of artichoke and, using melon baller or spoon, scoop out small, purple-tipped leaves and fuzzy choke. Using sharp paring knife, trim outside of base until no dark green areas remain, then quarter artichoke, rub cut surfaces with other lemon half, and drop into water. Trim remaining artichokes in same manner.
- In heavy 6-quart pot over moderate heat, heat oil until hot but not smoking. Add onions, leek, and garlic, and sauté, stirring occasionally, until soft, about 8 minutes. Drain artichokes and add to pot along with potato chunks, chicken stock, salt, pepper, and 4 cups water. Bring to simmer, then reduce heat to low, cover, and cook until artichokes and potato are soft, about 20 minutes.
- Working in 4 batches, purée soup in blender until very smooth, then pour through fine-mesh strainer into clean pot. Set over moderately low heat and stir in juice of remaining lemon. Ladle into shallow bowls and gently place nettle-walnut pesto crostini in center of each.
GARLICKY LEEK AND ARTICHOKE SOUP
From Vegetarian Times - March 2010. A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.
Provided by Dominick and Amanda
Categories Artichoke
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan over medium heat. Add leeks and garlic, and saute 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme, and 2 cups water; cover, and bring to a boil. Reduce heat to medium-low; season with salt and pepper, if desired; and simmer, partially covered, 20-25 minutes, or until potatoes and garlic are very tender.
- Remove thyme sprigs and strip remaining thyme leaves into soup pot. Transfer soup to blender or food processor and blend until smooth. Return to pot and stir in lemon juice. Season with salt and pepper, if desired. Ladle soup into bowls and garnish each serving with 1 tablespoons prepared pesto.
Nutrition Facts : Calories 179.7, Fat 5.2, SaturatedFat 0.8, Sodium 70.6, Carbohydrate 31.5, Fiber 11.9, Sugar 2.8, Protein 5.9
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