CREAM OF ARTICHOKE SOUP
Steps:
- Gather the ingredients.
- In a large pot with a tight-fitting lid bring about 1 inch water, lemon juice , and teaspoon salt to a boil.
- Meanwhile, cut the stems and thorns from the artichokes. Place the trimmed artichokes, stem-side down and standing, in the pot. Cover, reduce heat to medium-low and cook until a leaf pulls out easily from each artichoke, about 20 minutes. Drain and rinse with cold water.
- Pull off and discard very dark green, outer leaves from the artichokes. Pull off remaining leaves and set aside. Cut off any fibrous dark green parts around outside of the heart. Use a spoon to scrape out the fuzzy choke. Roughly chop the heart and put it in a blender or food processor. Repeat with remaining artichokes.
- Use a spoon to scrape off tender flesh from each leaf. Discard the scarped leaf and put the artichoke flesh in the blender with the hearts. Repeat with the remaining leaves.
- In a medium saucepan over medium-high heat melt the butter. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer the garlic to the blender with the artichokes. Set the pan aside.
- Whirl the artichokes with the broth until very smooth. You will need to let the blender run a bit for this to happen; whirl for at least 2 minutes. This will seem like a long time. Stick with it. You're looking for a smoother-than-smooth texture.
- Transfer the artichoke mixture to a large saucepan. Bring the puree to a boil. Reduce the heat to maintain a steady simmer. Add the cream, and salt and pepper to taste. Cook just to heat the added cream.
- Serve and enjoy!
Nutrition Facts : Calories 257 kcal, Carbohydrate 28 g, Cholesterol 46 mg, Fiber 12 g, Protein 9 g, SaturatedFat 9 g, Sodium 1589 mg, Sugar 4 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
CREAM OF ARTICHOKE SOUP
Steps:
- In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot.
HERBED CREAM OF ARTICHOKE SOUP
Steps:
- Bring half and half to boil in small saucepan. Melt butter in heavy large saucepan over low heat. Whisk in flour and cook 3 minutes. Whisk in boiling half and half, then Artichoke Stock. Blend in Madeira and nutmeg. Add hot pepper sauce and salt to taste. Stir until warmed through. Ladle into bowls and serve immediately.
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.
HEARTY CREAM OF ARTICHOKE SOUP
Make and share this Hearty Cream of Artichoke Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1 cup of chicken stock to a boil over med-high heat in a saucepan.
- Add in artichokes; lower heat to med-low and simmer, uncovered, for 6-7 minutes.
- In another saucepan, melt the butter.
- Add in onion, celery, and garlic; stir/saute 5-6 minutes.
- Add in flour; stir until bubbly.
- Add in artichoke/stock mixture and stir 1-2 minutes or until thickened.
- Transfer mixture to a food processor or blender and process until chunky (may have to do this in batches) (also may use a stick blender).
- Return to saucepan; add in remaining stock, half-and-half, salt, and pepper; simmer 5-10 minutes or until flavors are blended.
- Ladle into individual soup bowls and float a lemon slice on top.
- Note: for a richer soup, reduce stock to 1 1/2 cups and increase half-and-half to 1 cup.
Nutrition Facts : Calories 209.8, Fat 11.1, SaturatedFat 6.3, Cholesterol 30.1, Sodium 446.6, Carbohydrate 22.6, Fiber 8.9, Sugar 4, Protein 7.5
PARMESAN ARTICHOKE SOUP
This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. -Malee Jergensen, Murray, Utah
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened., Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves.
Nutrition Facts : Calories 473 calories, Fat 43g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 936mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
HERBED GRILLED ARTICHOKES
I was inspired to create this recipe by the grilled artichokes at our favorite restaurant. My husband thinks mine are better. Top with mayonnaise instead of butter if you prefer.
Provided by Foxy
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a stockpot to half full with water. Stir Italian seasoning, basil, thyme, liquid smoke, olive oil, salt, and white wine into water. Squeeze the lemon wedges over the mixture and drop the wedge into the pot. Bring mixture to a boil over medium heat; add the artichoke halves and continue to boil until tender, 20 to 30 minutes. Remove artichokes from water and drain upside down on paper towel; allow to cool to the touch. Refrigerate until ready to serve.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Lightly coat the cooled artichoke halves with cooking spray. Cook artichoke halves on grill until edges are slightly charred. Drizzle with melted butter to serve.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 18.4 g, Cholesterol 30.5 mg, Fat 13.6 g, Fiber 9.2 g, Protein 5.6 g, SaturatedFat 7.6 g, Sodium 817.4 mg, Sugar 1.8 g
CREAMY HERBED TOMATO SOUP
No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.
Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
HERBED CREAM OF ARTICHOKE SOUP
This is an elegant starter to any meal. From the R.S.V.P. Letters to the Editor section of a February 1984 issue of Bon Appetit. The recipe was requested from The Tap Room of The Lodge at Pebble Beach.
Provided by Leslie in Texas
Categories < 4 Hours
Time 1h25m
Yield 2 quarts
Number Of Ingredients 25
Steps:
- Artichoke Stock.
- Bring all ingredients to boil in stockpot over high heat.
- Reduce heat and simmer 1 hour.
- Remove artichokes with a slotted spoon.
- Discard tough leaves and chokes.
- Return soft leaves to stock.
- Puree in batches in blender or processor.
- Cool to room temperature.
- Strain through fine sieve.
- Soup.
- Bring half and half to boil in small saucepan.
- Melt butter in heavy large saucepan over low heat.
- Whisk in flour and cook 3 minutes.
- Whisk in boiling half and half, then artichoke stock.
- Blend in Madeira and nutmeg.
- Add hot pepper sauce and salt to taste.
- Stir until warmed through.
- Ladle into bowls and serve immediately.
Nutrition Facts : Calories 1224.5, Fat 64.1, SaturatedFat 37.6, Cholesterol 180.3, Sodium 2218.4, Carbohydrate 116.8, Fiber 26.4, Sugar 15.5, Protein 40.6
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