Chilledartichokesoup Recipes

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.

Steps:

• Warm the olive oil in a large saucepan and saute the onion and garlic just until they are softened, but not browned.
• Add the artichoke hearts and vegetable broth to the mixture.
• Bring to the boil, then reduce the temperature to a simmer; partially cover the pan and allow to simmer for 3 minutes.
• Remove from heat, and puree the mixture with a hand blender (or do the same in a food processor) until smooth.
• Return to the saucepan and allow to cool completely.
• After it is cooled, add the sour cream and the thyme.
• Place in the refrigerator, covered, for 3-4 hours before serving.
• When serving, garnish each bowl with sun-dried tomato strips, if desired.

Steps:

• Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
• Add artichoke hearts, stock, wine, and brandy.
• Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
• Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.

Steps:

• Place all ingredients in your food processor.
• Process until smooth.
• Serve with a spoonful of sour cream or plain yogurt on each bowl, or chill for later.
• (If all your ingredients are cold, there is no need to chill.).

Steps:

• Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
• Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
• Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

Steps:

• In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
• Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
• Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings.

Steps:

• Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker, set on Low, and let processed cheese melt, about 30 minutes. Stir until thoroughly combined; serve warm.

Steps:

• Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
• Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
• Place the artichokes in the basket, resting on the flattened bottoms.
• Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion until soft and translucent, about 5 minutes. Add garlic, and cook until soft, about 2 minutes. Add rice, and stir to coat. Add stock and water; bring to a simmer. Cook, covered, until rice is tender, about 20 minutes.
• Prepare an ice-water bath. Working in 2 batches, puree soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a bowl set in ice bath; let stand for 20 minutes, stirring occasionally. Stir in lemon juice, dill, and 1 1/2 teaspoons salt; season with pepper.