Del Monte Artichoke 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 SOUP WITH FRESH MINT

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.

DEL MONTE ARTICHOKE SOUP

Steps:

• Combine the first 9 ingredients in a large stock pot, and bring to a boil.
• Turn down flame and simmer for 1 1/2 hours until ingredients are soft.
• Remove artichokes and pick 48 of the outer leaves for garnish.
• Set leaves aside.
• Puree mixture in a cuisinart in batches.
• Return to stock pot, add cream and simmer for another 30 minutes.
• Strain the soup through a fine strainer and return soup to a clean pot.
• Bring to a simmer.
• Add Sherry and season with salt and white pepper to taste.
• Serve the soup garnished with the reserved artichoke leaves.
• If you wish to thicken the soup, do so with a butter, flour roux, or mix some cornstarch into sherry or water and add to the pot.
• Stirring until thickened.