CREAMY ARTICHOKE SOUP
Provided by Sandra Lee
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large stockpot, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches. Whisk in 3/4 cup yogurt and season with salt and pepper.
- In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.
ARTICHOKE & CAPER CREAM SOUP
I adore the flavors of oyster mushrooms, capers and artichokes. So after experimenting with several batches, I came up with this soup. Every year I'm asked to bring it to our office Christmas party.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
CREAM OF ARTICHOKE SOUP
My dd's most favorite food in all the world is artichokes. Because of this we took an old recipe for another cream of veggie soup and revamped it for artichokes.
Provided by Chef Buggsy Mate
Categories Vegetable
Time 1h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven, combine olive oil and butter over medium heat.
- stir until butter melts.
- saute onion and celery in oil mix until onion is translucent.
- stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
- cover and cook about 30 minutes or until vegetables are tender.
- remove from heat.
- puree vegetables in batches in a food processor or blender.
- return to dutch oven.
- stir in half and half and cheese.
- serve warm.
Nutrition Facts : Calories 207.7, Fat 12.6, SaturatedFat 5.8, Cholesterol 24.3, Sodium 724, Carbohydrate 17.2, Fiber 9.3, Sugar 2.9, Protein 9.1
CREAMY ARTICHOKE SOUP
If you're on a diet or have heart disease, RUN NOW! Run quickly and furiously to another recipe! ;o) Ok, it's not that bad, but any time I see cream in a recipe, I think, "Oh good. A heap of taste and I get to shop for new (i.e. better-fitting) clothes to boot!"
Provided by Sandi From CA
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook vegetables minus the canned artichoke hearts for approximately 10-12 minutes. Drain.
- In blender, purée cooked vegetables, artichoke hearts and optional garlic. Return to pot. Add the herbs and stock. Simmer for 20 minutes.
- Make a roux with the melted butter and flour over medium heat. Add the half and half, stirring until smooth. Strain the roux through a fine strainer or colander if necessary.
- Add to soup. Add the heavy cream. Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste. To thin soup, add half and half. To thicken, add more roux.
Nutrition Facts : Calories 264.9, Fat 14.8, SaturatedFat 8.7, Cholesterol 46.2, Sodium 648.5, Carbohydrate 27.7, Fiber 5.7, Sugar 4, Protein 7.7
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 "creamy artichoke soup recipes"
CREAMY ARTICHOKE SOUP - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
4.6/5 (7)Total Time 30 minsCategory Soups, Stews And ChiliCalories 110 per serving
- In a medium sauce pan, sauté onion and garlic in olive oil on low heat. Simmer for about 3 to 4 minutes, until the onions are softened and translucent. Add in the artichokes and salt. Cover and simmer on low heat for 2 minutes. Stir occasionally, this will allow the artichokes to infuses with the onions and garlic.
- Pour in vegetable broth, water, and add in the chopped potato, and cayenne pepper. Bring to a boil. Cover again, and lower heat to simmer the soup for 20 minutes. Set aside to cool for a while before you blend or puree.
- Once the soup cools down. Pour into a blender, or you can use an immersion hand blender and puree into a smooth and creamy texture. If using a blender, pour soup back into the pot. Before serving, stir in one tablespoon of grated Pecorino cheese. Taste and season with salt to taste.
- Ladle soup into bowls and garnish with a sprinkle of fresh thyme on top. Serve with extra grated pecorino cheese at the table.
10 TOP-RATED ARTICHOKE SOUP RECIPES
From allrecipes.com
Author Hayley SuggPublished Dec 15, 2020Estimated Reading Time 2 mins
- Cream of Artichoke Soup. A whopping four whole artichokes go into this irresistibly creamy soup, which recipe creator Marbalet describes as tasting like a "cream of chicken and artichoke soup."
- Grilled Chicken and Artichoke Soup. One taste of this Italian-inspired soup is sure to warm you up on a winter day. Hearty pieces of grilled chicken, earthy mushrooms, tangy sun-dried tomatoes, and canned artichoke bottoms combine for a wide range of flavors and textures.
- Artichoke Soup. Super smooth and rich, this artichoke soup is made with a base of veggies and heavy whipping cream that are blended together until velvety.
- Artichoke and Chickpea Stew. Made with mostly pantry staples, this hearty artichoke and chickpea stew is a stick-to-your-ribs meal. The recipe can also be made vegan-friendly by simply switching in vegetable broth for the chicken broth.
- Tuscan Tomato Artichoke Soup. A trio of artichokes, tomatoes, and roasted red peppers make up the base of this rich and creamy soup. All three are blended until smooth and dressed up with herbs, half-and-half, and plenty of Parmesan cheese.
- Spinach Artichoke Soup. Like spinach artichoke dip? Then you're going to love this decadent soup version. Serve with toasted bread or crackers for dipping.
- Artichoke and Blue Cheese Bisque. If you can't get enough of tangy and pungent blue cheese, then this is the soup for you. Buttery onions and artichokes are blended into a smooth bisque, with a dollop of blue cheese dressing at the end for that distinctive taste.
- Mushroom and Artichoke Soup. This is the perfect recipe for when you're feeding a crowd. Packed with artichoke hearts, mushrooms, carrots, and plenty of seasonings, this vegetarian dish is so hearty that you won't even miss the meat.
- Cream of Chicken and Artichoke Soup. The copycat version of a famous soup from a beloved cheesecake chain (you know the one), this recipe makes for an ultra rich dish.
- Elegant Oyster Soup. Seasoned with thyme, oregano, and sage, this soup is the perfect comfort for a cold evening. "Rave reviews from everyone — my sister in law who does't like oysters went back for seconds," says Saltair4.
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