Lemony Artichoke Soup Recipe Gimme Some Oven

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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.

LEMONY ARTICHOKE AND POTATO SOUP



Lemony Artichoke and Potato Soup image

This is a rustic, garlicky, potato-thickened soup with fresh artichokes and lemon. A wonderful supper soup for a chilly evening. You CAN substitute canned or frozen artichoke hearts for fresh. Not quite the same, but still yummy.

Provided by KathyP53

Categories     Potato

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

2 lemons, halved (one cut into wedges)
6 medium artichokes (or 6 LARGE canned or frozen artichoke hearts)
1/4 cup extra virgin olive oil (plus more for drizzling)
1 head garlic, peeled and thinly sliced (1/2 cup)
1 1/2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes
6 1/2 cups water
2 tablespoons whole black peppercorns

Steps:

  • Fill large bowl with water and squeeze the lemon halves into it. Working with one artichoke at a time, trim the base, removing the stem and trimming the tough outer leaves beneath the heart. Cut off the top 2/3 of the leaves, leaving only the heart. With a small spoon, scrape out the hairy choke. Submerge the trimmed artichoke in the lemon water. Repeat with the five remaining artichokes. Once the hearts have been trimmed, slice them 1/4" thick and return them to the lemon water.
  • In a large deep saucepan, heat the 1/4 cup olive oil. Add the garlic and cook over low heat until softened but not browned, about 5 minutes.
  • Drain the artichokes and add them to the sauce pan along with the potatoes, the 6 1/2 cups of water and a pinch of salt. Bring to boil.
  • Put the peppercorns in a teaball or tie them up in a piece of cheesecloth and immerse them in the soup.
  • Simmer until both the peppercorns and potatoes are tender, about 30 minutes. Discard the peppercorns.
  • Using a fork or potato masher, partially mash the potatoes to thicken the broth. Season the soup with salt. Ladle into bowls and drizzle with olive oil. Serve with the lemon wedges.

Nutrition Facts : Calories 260.6, Fat 9.5, SaturatedFat 1.3, Sodium 132.9, Carbohydrate 43.5, Fiber 10.9, Sugar 1.1, Protein 7.4

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Top Asked Questions

How to cook artichokes in oven?
Heat oven to 400°F. Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
What can I do with an artichoke?
Once it’s roasted, you can either eat it with your artichoke (my fave!) or stir it into your dipping sauce. Fresh Herbs: We like to use lots of fresh rosemary in these, plus maybe an addition hint of fresh thyme, oregano, or sage, if you happen to have them on hand.
What ingredients do you need to make artichoke salad?
Ingredients: 3 fresh artichokes 2 large fresh lemons, juiced 2 tablespoons olive oil (or melted butter) 6 cloves garlic, peeled and roughly-chopped fresh rosemary (plus additional fresh thyme, oregano, or sage, if you’d like) coarse sea salt and freshly-cracked black pepper
How do you clean an artichoke before cooking?
Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.

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