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.
ROASTED GARLIC SOUP AND ARTICHOKE CROUTONS
Provided by Chuck Hughes
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven at 350 degrees F.
- For the roasted garlic soup:
- In a small pan, pour the olive oil and place each half garlic head HYPERLINK "http://fxcuisine.com/zoom-image.asp?image=http://fxcuisine.com/blogimages/french-cuisine/garlic-soup/french-garlic-soup-07-1000.jpg&t=" flat in the oil.
- Roast the garlic in the oven for about 40 minutes or until the garlic is soft throughout and nicely browned. Remove the skins from the garlic.
- Place half the cloves garlic in a large pot and mash them with 1/2 the infused garlic oil. Add the flour and cook on medium heat for 2 minutes.
- Add the chicken stock and thyme and bring to a boil and then let simmer for 15 minutes. Season with salt and pepper.
- To prepare the artichokes:
- Start by cutting off the exterior leaves using a very sharp paring knife. Cut only at the base of the leaf and not into the hard heart.
- Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart. Cook's Note: This is simply done by feeling the artichoke starting at the bottom of the artichoke and feeling progressively upwards. The heart will feel hard; where there is no heart, the leaves will feel noticeably soft.
- Cut through the leaves at the top of the artichoke using a sharp sturdy knife, like a chef's knife.
- Peel the stem of the artichoke using a paring knife. Scrape out the "choke" or the fuzzy center of the artichoke heart. Rub with lemon to prevent the artichoke from discoloring. Cut the artichoke heart and stem into sections.
- Cook in boiling, salted, and lightly acidulated (with lemon juice) water until the hearts are tender, about 10 minutes. Drain.
- In a pan, on medium heat the olive oil, add the artichoke and shallots. Saute for 5 minutes, until lightly caramelized. Season with salt and pepper. Add parsley. Keep aside.
- To assemble:
- Preheat the oven to broil.
- Brush the slices of bread with the remaining garlic-infused oil, garnish with the sauteed artichoke and cheese. Grill in the oven until the cheese is melted and slightly golden brown.
- When ready to serve, place an artichoke crouton in a shallow bowl, add a ladle of the roasted garlic soup.
GARLIC AND ARTICHOKE ROASTED POTATOES
I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, artichokes and garlic in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add lemon juice, parsley and lemon zest; toss to coat. Serve warm.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by JJDON
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g
GARLICKY LEEK AND ARTICHOKE SOUP
From Vegetarian Times - March 2010. A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.
Provided by Dominick and Amanda
Categories Artichoke
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan over medium heat. Add leeks and garlic, and saute 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme, and 2 cups water; cover, and bring to a boil. Reduce heat to medium-low; season with salt and pepper, if desired; and simmer, partially covered, 20-25 minutes, or until potatoes and garlic are very tender.
- Remove thyme sprigs and strip remaining thyme leaves into soup pot. Transfer soup to blender or food processor and blend until smooth. Return to pot and stir in lemon juice. Season with salt and pepper, if desired. Ladle soup into bowls and garnish each serving with 1 tablespoons prepared pesto.
Nutrition Facts : Calories 179.7, Fat 5.2, SaturatedFat 0.8, Sodium 70.6, Carbohydrate 31.5, Fiber 11.9, Sugar 2.8, Protein 5.9
ARTICHOKE SOUP
Steps:
- Clean and prepare the artichokes as detailed on page 18. Put artichokes in a serving bowl and toss with the lemon juice.
- Heat the olive oil in a soup pot over medium-high heat. Add the potatoes, and cook until they begin to stick to the bottom of the pot, about 5 minutes. Add the leeks and shallots, and cook until softened, about 10 minutes.
- Sprinkle in the garlic, thyme, bay leaf, salt, and peperoncino. Cook until the garlic is fragrant, about 1 to 2 minutes. Pour in the water and bring to a boil. Add the prepped, drained artichokes, and bring the soup to a rapid simmering. Cook, uncovered, until potatoes and artichokes are tender and the potatoes have broken down to thicken the soup, about 1 1/2 hours.
- Stir in the chopped parsley, and serve the soup with grated cheese.
QUICK AND EASY ARTICHOKE SOUP
This is a tangy and thick soup that makes a wonderful and elegant appetizer or first course. Created for RSC. Thank you to Mom2Rose for putting this in her best of 2009 cookbook!
Provided by Maito
Categories Low Protein
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 13
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.
TUSCAN TOMATO ARTICHOKE SOUP
A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.
Provided by megbus01
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
- Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
- Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.7 g, Cholesterol 11.1 mg, Fat 10.6 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 3.1 g, Sodium 1309.6 mg, Sugar 7.3 g
ARTICHOKE AND GREEN GARLIC SOUP WITH NETTLE-WALNUT PESTO CROSTINI
Provided by Ryan Hardy
Categories Blender Citrus Garlic Vegetable Appetizer Sauté Artichoke Spring Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Fill large bowl with ice water and juice from 1/2 lemon, then drop same lemon half into water. Cut off artichoke stems and discard. Using serrated knife, cut top inch off artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base. Discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off green tips. Gently pull open center of artichoke and, using melon baller or spoon, scoop out small, purple-tipped leaves and fuzzy choke. Using sharp paring knife, trim outside of base until no dark green areas remain, then quarter artichoke, rub cut surfaces with other lemon half, and drop into water. Trim remaining artichokes in same manner.
- In heavy 6-quart pot over moderate heat, heat oil until hot but not smoking. Add onions, leek, and garlic, and sauté, stirring occasionally, until soft, about 8 minutes. Drain artichokes and add to pot along with potato chunks, chicken stock, salt, pepper, and 4 cups water. Bring to simmer, then reduce heat to low, cover, and cook until artichokes and potato are soft, about 20 minutes.
- Working in 4 batches, purée soup in blender until very smooth, then pour through fine-mesh strainer into clean pot. Set over moderately low heat and stir in juice of remaining lemon. Ladle into shallow bowls and gently place nettle-walnut pesto crostini in center of each.
More about "garlicky artichoke soup recipes"
GARLICKY LEEK AND ARTICHOKE SOUP - YOGA JOURNAL
From yogajournal.com
Category Easy, Quick, SoupsCalories 223 per serving
GARLICKY LEEK AND ARTICHOKE SOUP | RECIPE | ARTICHOKE SOUP, …
From pinterest.ca
ARTICHOKE SOUP - THE CLEVER MEAL
From theclevermeal.com
ARTICHOKE & GARLIC SOUP | ASDA GOOD LIVING
From asda.com
SIMPLE CREAM OF ARTICHOKE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED GARLIC SOUP AND ARTICHOKE CROUTONS : RECIPES : COOKING …
From cookingchanneltv.com
TOMATO ARTICHOKE SOUP WITH FENNEL AND TARRAGON - FEASTING AT …
From feastingathome.com
GARLICKY ARTICHOKE AND SAVOY CABBAGE SAUTé - FOOD & WINE
From foodandwine.com
10 BEST SPINACH ARTICHOKE SOUP RECIPES | YUMMLY
From yummly.com
JERUSALEM ARTICHOKE AND POTATO SOUP RECIPE | CHATELAINE
From chatelaine.com
ARTICHOKE SOUP - THE VEGGIE TABLE
From theveggietable.com
GARLICKY LEEK AND ARTICHOKE SOUP RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
22 BEST ARTICHOKE RECIPES THAT ARE DELICIOUS AND EASY TO MAKE
From izzycooking.com
CREAMY ARTICHOKE SOUP RECIPE - HOW SWEET EATS
From howsweeteats.com
GARLICKY LEEK & ARTICHOKE SOUP WITH CRUNCHY ROASTED LENTILS …
From pinterest.ca
JERUSALEM ARTICHOKE AND ROAST GARLIC SOUP - THE CIRCUS GARDENER'S …
From circusgardener.com
MATT & MORGAN'S RECIPES - GARLICKY LEEK AND ARTICHOKE SOUP
From sites.google.com
BEST CREAMY ARTICHOKE SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ROASTED GARLIC ARTICHOKE SOUP - KOSHER IN THE KITCH!
From kosherinthekitch.com
ROASTED ARTICHOKE RECIPE STUFFED WITH GARLIC AND SAGE
From eatingworks.com
LEMONY ARTICHOKE SOUP RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
CREAMY ARTICHOKE SOUP RECIPE | GIADA DE LAURENTIIS - COOKING …
From cookingchanneltv.com
TOMATO ARTICHOKE SOUP WITH GARLIC CROUTONS – A COUPLE COOKS
From acouplecooks.com
ROASTED GARLIC ARTICHOKE SOUP - JAMIE GELLER
From jamiegeller.com
ROASTED GARLIC ARTICHOKE SOUP RECIPE - LEVANA COOKS
From levanacooks.com
JERUSALEM ARTICHOKE SOUP - A LIGHT LUNCH | GREEDY GOURMET
From greedygourmet.com
CREAM OF CHICKEN AND ARTICHOKE SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
WORLD BEST SEASONING FOODS RECIPE: GARLICKY ARTICHOKE SOUP
From bestseasoning.blogspot.com
20 ARTICHOKE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
SAUTéED GARLICKY ARTICHOKES RECIPE | MYRECIPES
From myrecipes.com
CREAMY ARTICHOKE SOUP
From sonshinekitchen.com
[RECIPE] CREAMY JERUSALEM ARTICHOKE & GARLIC SOUP
From joannasteven.com
GARLICKY LEEK & ARTICHOKE SOUP WITH CRUNCHY ROASTED LENTILS
From dishingupthedirt.com
CREAMY ARTICHOKE SOUP - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
ARTICHOKE, LEEK, POTATO AND GARLIC SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
GARLICKY STUFFED ARTICHOKES | RECIPES | WW USA
From weightwatchers.com
DELICIOUS & SIMPLE ARTICHOKE SOUP | FEASTING AT HOME
From feastingathome.com
#celebrity #60-minutes-or-less #time-to-make #course #preparation #occasion #bisques-cream-soups #main-dish #soups-stews #easy #food-processor-blender #dietary #seasonal #novelty #equipment #small-appliance
You'll also love