Artichoke And Soybean Soup Recipes

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.

Steps:

• Combine artichokes and soybeans in blender or food processor until smooth.
• Saute onion,garlic and ginger in the olive oil until onion is soft and garlic is golden.
• Careful not to burn.
• Stir in puree and stock.
• Heat and enjoy.
• You can substitute chicken stock for vegetable.

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.

Steps:

• Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes).
• Add garlic and saute for one minute.
• Add chicken broth, spinach, and half the artichoke hearts.
• Increase heat to medium-high and simmer for 5 minutes.
• Reduce heat to medium and puree with stick blender (or in regular blender and return to pot).
• Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes).
• Break up laughing cow cheese into smaller pieces and stir into soup until partially melted.
• Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.

Steps:

• Puree artichoke hearts and beans in the food processor.
• Heat the oil over medium heat in a small saucepan.
• Add the garlic and saute.
• Add the artichoke/bean puree and the broth and heat through.
• Season with salt and pepper.
• Garnish with mint and croutons.