Artichoke Lemon Soup Recipes

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CREAMY ARTICHOKE SOUP

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10



Creamy Artichoke Soup image

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.

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

GREEK LEMON, ARTICHOKE, AND EGG SOUP

Categories     Egg     Dinner     Lemon     Artichoke     Boil

Yield serves 4 to 6

Number Of Ingredients 11



Greek Lemon, Artichoke, and Egg Soup image

Steps:

  • Rinse the rice thoroughly and place it, along with the water, in the slow cooker insert.
  • In a sauté pan, heat the oil and sauté the onion, celery, and artichokes over medium-high heat until just beginning to brown, about 7 minutes.
  • Add the vegetables to the water and rice, cover, and cook on low for 4 to 5 hours, or until the rice is tender. Add the cumin and 1/4 cup of the parsley to the soup.
  • In a medium bowl and using a whisk or a handheld immersion blender, beat the eggs and lemon juice together until frothy. Slowly add 2 ladles of broth, 1 ladle at a time, stirring constantly, to the lemon and egg mixture.
  • Add the lemon and broth mixture back into the soup, stirring constantly, and continue cooking for about 10 minutes more, or until heated through and beginning to thicken. (If you allow the soup to boil, the eggs will curdle.)
  • Add salt and pepper to taste, ladle into bowls, garnish with the remaining 1/4 cup parsley, and serve immediately.
  • Suggested Beverage
  • A nice Sauvignon Blanc or an artisanal Greek retsina, if you can find one, would pair well with this soup.

1/2 cup basmati or long-grain rice
6 cups water
1/4 cup olive oil
1/4 cup finely chopped onion
1/2 cup diced celery (leaves and stalks)
1 (12-ounce) package frozen artichokes, thawed, or 1 (14-ounce) can artichoke hearts
Pinch of ground cumin
1/2 cup chopped fresh parsley
2 large eggs
1/2 cup fresh lemon juice
Salt and freshly ground black pepper to taste

ARTICHOKE & LEMON SOUP

Categories     Soup/Stew     Vegetable

Number Of Ingredients 20



ARTICHOKE & LEMON SOUP image

Steps:

  • Begin by warming the butter and olive oil in the pan, add the onions, garlic, celery and leeks, season with salt and add the peppercorns. Cook very gently, avoiding color on the vegetables. When the vegetables are very soft, add the lemon zest, the artichokes and the bay leaf, sweat for 2 more minutes. Deglaze with white wine, reduce by 2/3 and then add the lemon juice and 2 to 3 cups of the artichoke juice and the parmesan rinds. Let simmer for 10 minutes. After 10 minutes add the chicken stock and check the seasonings again. There should be a lemon taste to the soup. Reduce this by 1⁄4 and then add the heavy cream. Simmer for 10 to 15 minutes more, then puree in a blender and pass through a strainer. Serve hot with marinated artichokes, chicken and the ricotta dumplings.

3 Onions (sliced)
2 Cups Garlic (sliced)
5 Stalks Celery (sliced)
1 Large Leek (sliced)
4 Lemons (zest & juice)
1 Bunch Parsley (washed)
1 Bay Leaf
1 Tbsp Peppercorns, Black
Salt (to taste)
1 Can (12-15 large pieces) Artichokes (reserve juice as well)
2 Cups White Wine
3 Gallons Chicken Stock
1 Pound Parmesan Rinds (broken in piece
1/2 Pound Butter
2 1/2 Cups Olive Oil
1 Cup Heavy Cream
Garnishes:
Marinated Artichokes
Marinated Sauteed Chicken
Ricotta Dumplings

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