Lemon Artichoke Soup 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:

• 1. Melt butter in Saucepan, add onion, celery, carrot & garlic. Cook til onion & garlic are translucent.
• 2. Stir in chicken broth, artichokes salt & pepper. Simme 10 minutes.
• 3. Transfer to a blender container (I just use an immersion blender right in the pot)
• 4. Return to saucepan. Squeeze 1/2 the lemon into the soup, put the other half right in the pot.
• 5. Reduce heat, simmer on low 15 minutes. Remove the lemon half (try to squeeze juice out) Stir in half-n-half, simmer until hated thru.

Steps:

• Rinse the rice thoroughly and place it, along with the water, in the slow cooker insert.
• In a sauté pan, heat the oil and sauté the onion, celery, and artichokes over medium-high heat until just beginning to brown, about 7 minutes.
• Add the vegetables to the water and rice, cover, and cook on low for 4 to 5 hours, or until the rice is tender. Add the cumin and 1/4 cup of the parsley to the soup.
• In a medium bowl and using a whisk or a handheld immersion blender, beat the eggs and lemon juice together until frothy. Slowly add 2 ladles of broth, 1 ladle at a time, stirring constantly, to the lemon and egg mixture.
• Add the lemon and broth mixture back into the soup, stirring constantly, and continue cooking for about 10 minutes more, or until heated through and beginning to thicken. (If you allow the soup to boil, the eggs will curdle.)
• Add salt and pepper to taste, ladle into bowls, garnish with the remaining 1/4 cup parsley, and serve immediately.
• Suggested Beverage
• A nice Sauvignon Blanc or an artisanal Greek retsina, if you can find one, would pair well with this soup.

Steps:

• Begin by warming the butter and olive oil in the pan, add the onions, garlic, celery and leeks, season with salt and add the peppercorns. Cook very gently, avoiding color on the vegetables. When the vegetables are very soft, add the lemon zest, the artichokes and the bay leaf, sweat for 2 more minutes. Deglaze with white wine, reduce by 2/3 and then add the lemon juice and 2 to 3 cups of the artichoke juice and the parmesan rinds. Let simmer for 10 minutes. After 10 minutes add the chicken stock and check the seasonings again. There should be a lemon taste to the soup. Reduce this by 1⁄4 and then add the heavy cream. Simmer for 10 to 15 minutes more, then puree in a blender and pass through a strainer. Serve hot with marinated artichokes, chicken and the ricotta dumplings.