The Doves Nest Artichoke Cheddar Soup Recipes

CREAMY ARTICHOKE SOUP

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.

ARTICHOKE PARMESAN SOUP

Steps:

• Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
• Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
• Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
• Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
• Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.

THE DOVE'S NEST HOT ARTICHOKE DIP

Steps:

• Place the artichoke hearts in a food processor container and process until coarsely chopped.
• Combine the artichokes, sour cream, cream cheese, goat cheese, green onions, salt and lemon juice in a bowl; mix well.
• Transfer to a baking dish. Sprinkle with the Parmesan cheese.
• Bake at 350 degrees for 30 minutes.
• Serve warm in a chafing dish or at room temperature with crackers.

THE DOVE'S NEST FRESH SQUASH AND CHEESE SOUP

Steps:

• Combine the zucchini, squash, onion, garlic and chicken stock in a large stockpot.
• Cook over high heat until the mixture begins to boil, stirring occasionally.
• Boil until the vegetables are tender; reduce heat.
• Stir in the soup, evaporated milk, 4 cups cheese, oregano, cumin, salt and pepper to taste. Simmer until the cheese is melted, stirring occasionally.
• Ladle into soup bowls.
• Garnish with additional shredded cheese, bacon bits and green onions.

THE DOVE'S NEST ALMOND BACON CHEDDAR SPREAD

Steps:

• Combine the bacon, cheese, almonds, green onions, mayonnaise and Tobasco sauce in a medium bowl; mix well.
• Serve as a spread with crackers and fresh fruit or as a filling for sandwiches.

THE DOVE'S NEST ARTICHOKE CHEDDAR SOUP

Steps:

• Saute the onions, carrots and celery in the butter in a stockpot ntil tender.
• Stir in the flour and cornstarch. Add the chicken broth and milk.
• Cook over medium heat until the mixture begins to boil and thicken; stirring frequently; reduce heat.
• Add the cheese and pepper. Simmer until the cheese is melted, stirring frequently.
• Stir in the artichoke hearts and salt. Ladle the warm soup into soup bowls.

THE DOVE'S NEST TEXAS CHOWDER

Steps:

• Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.
• Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
• Simmer until the cheese is melted, stirring frequently.
• Ladle into soup bowls.