Parmesan Artichoke Soup Recipes

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.

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.

ITALIAN ARTICHOKE SOUP-A CAN'T MISS RECIPE.

Steps:

• Combine the butter and olive oil in a 3-quart saucepan over medium-high heat. When the butter has melted, add the onions and garlic. Sauté until the onions are translucent, about 3 minutes. Add the artichoke hearts, broth, parsley, and Italian seasoning. Bring to a low boil, then reduce the heat to low, cover, and cook for 30 minutes. In a small bowl, dissolve the flour in the water. Stir the mixture into the pot, and raise the heat to medium. Cook, uncovered, for about 15 minutes more, until thickened slightly. Just before serving, sprinkle each bowl of soup with some Parmesan cheese.

PARMESAN ARTICHOKE SOUP

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.

ARTICHOKE-PARMESAN SAUCE

Steps:

• Drain and rinse artichoke hearts, squeezing them to remove excess water. Place in bowl of food processor, together with cayenne, creme fraiche and chopped dill. Process until artichokes are finely pureed. Set aside.
• Bring water to boil in lower half of a double boiler. Turn heat down to just barely simmering. Have a bowl of cold water with a few ice cubes in it standing by. In top half of boiler, place egg yolks and lemon juice. Whisk slightly to combine, then place over, but not in, the barely simmering water. Stir constantly with a wire whisk. Place a piece of butter in the eggs and continue stirring until eggs are warm and butter has melted. Then add another piece of butter and continue in the same manner until all the butter is used. If eggs start to curdle, immediately plunge the top boiler in bowl of icy water, still whisking. (This is an emergency procedure to lower the temperature rapidly.) Return the top boiler to the simmering water and continue adding butter.
• When all the butter has been added, sauce should be quite thick. Add grated cheese and whisk to mix well. Place boiler in icy water to reduce temperature slightly, then stir in artichoke mixture. Use this sauce to nap the mushroom roulade. May be served immediately or held for an hour or so, but do not refrigerate as it will make the sauce granular.
• Serve garnished with herbs, chives and edible flowers, passing remaining sauce.

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
• Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
• Squeeze the juice of one small lemon on top.
• In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
• In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
• Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
• Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
• Bake for 15-20 minutes or until golden brown.
• Serve with dipping sauce of choice.
• Enjoy!