Giadas Creamy Artichoke Soup Recipes

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ARTICHOKE SOUP WITH FRESH MINT



Artichoke Soup with Fresh Mint image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 celery stalks, chopped
1 medium onion, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups low-sodium chicken broth, plus extra, as needed
One 12-ounce package frozen artichoke hearts, thawed
1 packed cup fresh spinach (about 1 ounce)
1 tablespoon chopped fresh mint
Lemon wedges

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.

GIADA'S CREAMY ARTICHOKE SOUP



Giada's Creamy Artichoke Soup image

Extraordinary!! I got this from Food Network in order to use up some frozen artichokes. If you want to be authentic to Giada, then use 1/3 cup mascarpone cheese instead of neufchatel. I used the less-fat cream cheese to lower the fat a bit and because it's cheaper. There is also an issue of leftover strings from the artichokes. It did not bother me, but you may want to strain before serving.

Provided by The Savory Truffle

Categories     Stocks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 leeks, white parts only, sliced
1 garlic clove, chopped
1 small russet potato, peeled and chopped
1 (8 ounce) package frozen artichoke hearts, thawed
2 cups low sodium chicken broth (or veggie stock, to make it vegetarian)
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
2 ounces reduced-fat cream cheese
2 teaspoons chives (optional)

Steps:

  • Heat oil in large pot over medium heat.
  • Add leeks and garlic, cook and stir for about 2 minutes.
  • Add the potato and cook about 5 minutes.
  • Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
  • Add salt, pepper and cream cheese.
  • At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.
  • If you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.
  • You may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
  • Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
  • Enjoy!

Nutrition Facts : Calories 164.6, Fat 7, SaturatedFat 2.3, Cholesterol 7.9, Sodium 407, Carbohydrate 20.9, Fiber 4, Sugar 2.3, Protein 7

GIADA'S CREAMY BAKED FETTUCCINE WITH ASIAGO AND THYME



Giada's Creamy Baked Fettuccine With Asiago and Thyme image

Saw this on Everyday Italian on the Food Network. Very rich and creamy! Also would be good with spinach added. **NOTE** If you're on a budget you can switch out the fresh cheese for the Italian Blend shredded cheese which has the Parmesan and Asiago in it and it still turns out great! Also can be made ahead of time and kept in the fridge overnight. Just top with the cheese right before baking.

Provided by Lil Miss Nikki

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb fettuccine pasta
2 cups grated asiago cheese, plus 1/4 cup
2 (8 ounce) containers creme fraiche (or can substitue for Sour Cream)
1 cup grated parmesan cheese
1 1/2 tablespoons chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
  • In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

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