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.
BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON
Steps:
- Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.
- Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.
JERUSALEM ARTICHOKE SOUP
Provided by Alex Guarnaschelli
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
- Preheat the oven to 450 degrees F.
- Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
- Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
- Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
- Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
- Serving suggestion: Crusty sourdough bread or seeded bread.
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
More about "artichoke soup recipe jamie oliver"
JERUSALEM ARTICHOKES | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 40 minsCategory SidesCalories 189 per serving
- You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil.
POTATO & ARTICHOKE AL FORNO | POTATO RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 1 hr 29 minsCategory Quick & Easy RecipesCalories 258 per serving
JERUSALEM ARTICHOKES | JAMIE OLIVER
From jamieoliver.com
JERUSALEM ARTICHOKE SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY CREAMY JERUSALEM ARTICHOKE SOUP - VEGGIE DESSERTS
From veggiedesserts.com
SOUP RECIPES - JAMIE OLIVER
From jamieoliver.com
JERUSALEM ARTICHOKE SOUP RECIPE | MAGGIE BEER
From maggiebeer.com.au
HOW TO COOK ARTICHOKES | FEATURES | JAMIE OLIVER
From jamieoliver.com
JERUSALEM ARTICHOKE RECIPES JAMIE OLIVER RECIPES ALL YOU …
From stevehacks.com
JERUSALEM ARTICHOKE SOUP JAMIE OLIVER
From smtp16.itp.net
JERUSALEM ARTICHOKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAM OF JERUSALEM ARTICHOKE SOUP RECIPE - BBC FOOD
From bbc.co.uk
ARTICHOKE RISOTTO | JAMIE OLIVER RECIPES
From pinterest.com
JAMIE OLIVER SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
FOODNETWORK.CO.UK
JERUSALEM ARTICHOKE RECIPE JAMIE OLIVER : 12+ EBOOK COOKING …
From jamieoliverrecipes.eu.org
ARTICHOKE LEEK FRITTATA RECIPE : GET BEST COOKING VIDEOS - JAMIE …
From jamieoliverrecipes.eu.org
JERUSALEM ARTICHOKE JAMIE OLIVER RECIPES – GET RECIPE INSTRUCTIONS
From uniquegiftstips.net
RECIPE OF JAMIE OLIVER ARTICHOKE DIP | THE US MENU BOX
From usmenubox.netlify.app
CHICKEN LEEK SOUP--JAMIE OLIVER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 TOP-RATED ARTICHOKE SOUP RECIPES | ALLRECIPES
From allrecipes.com
GLOBE ARTICHOKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE OF JAMIE OLIVER ARTICHOKE AND SPINACH DIP
From usrecipebox.netlify.app
KOHLRABI SOUP JAMIE OLIVER : VIEW EBOOK FOOD VIDEOS
From jamieoliverrecipes.eu.org
RECIPE OF JAMIE OLIVER SPINACH ARTICHOKE DIP | THE US RECIPE
From theusrecipe.netlify.app
ROASTED GARLIC ARTICHOKE SOUP - JAMIE GELLER
From jamiegeller.com
JERUSALEM ARTICHOKE JAMIE OLIVER RECIPES / WATCH RECIPE …
From tpwrecipes.com
JAMIE OLIVER JERUSALEM ARTICHOKE RECIPE – VIEW EASY COOKING VIDEOS
From jamieoliverrecipes.eu.org
CREAM OF CHICKEN SOUP RECIPE JAMIE OLIVER – 21+ BASIC FOOD …
From jamieoliverrecipes.eu.org
EASY SOUP RECIPES JAMIE OLIVER | DEPORECIPE.CO
From deporecipe.co
RECIPE OF JAMIE OLIVER SPINACH ARTICHOKE DIP | THE US RECIPE
From theusrecipe.netlify.app
JAMIE OLIVER JERUSALEM ARTICHOKE GRATIN RECIPES ALL YOU …
From stevehacks.com
JERUSALEM ARTICHOKE SOUP RECIPE | WOOLWORTHS
From woolworths.com.au
You'll also love