ARTICHOKE SOUP
Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! See notes for vegan.
Provided by Sylvia Fountaine
Categories soup
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Sauté the onion in olive oil, over medium-high heat in a pot, stirring for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, optional cashews, salt and sage (or thyme).
- Bring to a boil, cover, lower heat and simmer until potatoes are very tender about 15 minutes.
- Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!
- Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
- Taste, and adjust salt and lemon to taste.
- Season with pepper.
- Serve in bowls with a sprig of thyme a swirl of sour cream or vegan sour cream (see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, or add croutons, toasted pinenuts, vegan cheesy sprinkle.
Nutrition Facts : ServingSize 1½ cup serving- with ¼ cup sour cream added to the batch, Calories 179 calories, Sugar 3.8 g, Sodium 586.7 mg, Fat 8.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 23.3 g, Fiber 7.6 g, Protein 5.3 g, Cholesterol 5 mg
ARTICHOKE & LEMON PASTA
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
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.
LEMONY ARTICHOKE AND POTATO SOUP
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
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
CREAMY ARTICHOKE SOUP WITH PARMESAN SKINS
Artichoke makes this soup ultra silky and the crispy skins add a hit of crunch and flavour - perfect as a starter for dinner with friends
Provided by Jane Hornby
Categories Soup, Starter
Time 1h
Number Of Ingredients 10
Steps:
- Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.
- Melt the butter in a large saucepan, and add the onion, potato, and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.
- Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.
- Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over, and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary and roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.
Nutrition Facts : Calories 371 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
POTATO SOUP WITH BABY ARTICHOKES
You can substitute eight small artichokes for the baby artichokes: Prepare them as directed, removing all but the tender inner leaves and scooping out the choke. Adjust the cooking time accordingly. Fan leaves of artichoke hearts, and place one in each bowl.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Fill a large bowl with cold water, and squeeze the juice of 3 lemon halves into water; add rinds. Working with 1 artichoke at a time, remove the tough outer leaves (reserve about 8 cups leaves, and discard remaining). Trim tops so artichokes are 1 inch long. Peel stems to remove tough, dark-green parts, and cut stems flat so that artichokes can stand upright. Rub artichokes with juice from the remaining lemon half; place artichokes in the lemon water. Cover with damp paper towels. Artichokes can be refrigerated in lemon water overnight; cook just before serving.
- Put reserved artichoke leaves and the stock into a large stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour through a fine sieve into a large bowl, and discard leaves (you should have about 4 cups liquid). Set aside.
- Melt butter in a medium stockpot over medium-high heat. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions are translucent, about 4 minutes. Add potatoes and reserved artichoke broth. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, partially covered, until potatoes are tender when pierced with the tip of a knife, 10 to 15 minutes. Let cool slightly.
- Meanwhile, fill a clean large stockpot with 2 inches of water. Insert a steamer basket, and bring water to a boil. Add artichoke hearts to steamer basket. Cover, and steam until artichoke hearts are tender but not falling apart, 15 to 20 minutes (begin checking after 15 minutes). Season with salt. Transfer artichoke hearts to a platter, and cover to keep warm.
- Working in batches, coarsely puree the soup in a food processor (do not over-process). Pass through a medium-mesh sieve into pot. Season with salt and pepper. Soup can be refrigerated in an airtight container overnight; reheat over medium-low heat before serving.
- Ladle soup into bowls. Fan leaves of artichoke hearts, if desired; place 3 hearts in each bowl. Garnish soup with chives.
HEARTY LEEK AND POTATO SOUP
This thick, flavorful soup is a winner in our home and makes a nice starter dish. -Rachel Taylor, Springfield, Tennessee
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil).
Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 598mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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