Artichoke Soup With Fresh Mint Recipe 465

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Puree the soup, 1 cup at a time, in a blender until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.

Steps:

• Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
• Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

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:

• 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.

Steps:

• Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
• Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.

Steps:

• In a large skillet, melt butter over medium-high heat. Add mushrooms. Cook and stir 4-5 minutes or until lightly browned. Add artichokes, capers and garlic. Cook and stir 4-5 minutes or until artichokes begin to brown., Meanwhile, in a large saucepan, combine broth, cream, Cognac and pepper; bring to a boil., Reserve 1 cup artichoke mixture. Transfer remaining mixture to a blender; add 3/4 cup broth mixture. Cover and process until smooth; add to remaining broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring frequently. Add reserved artichoke mixture; heat through. Garnish with chives if desired.