CREAM OF ARTICHOKE SOUP
Steps:
- In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot.
ROASTED TOMATO BASIL SOUP
Provided by Sandra Lee
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.
- Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.
- Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.
SEMI-HOMEMADE CREAM OF ARTICHOKE SOUP - SANDRA LEE
From the Food Network Show Semi-Homemade with Sandra Lee. She made this look so good & so easy, I can't wait to try it!
Provided by Meredith .F
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a sucepan over medium heat, combine soup & chicken broth; stir until smooth.
- Add artichoke hearts & cayenne pepper. Bring to a boil.
- Pour soup into a blender & mix until smooth.
- Return to pot & slowly stir in cream. Season with salt & pepper and serve hot.
Nutrition Facts : Calories 212.5, Fat 15, SaturatedFat 7.9, Cholesterol 49, Sodium 681.3, Carbohydrate 16.6, Fiber 5, Sugar 2, Protein 6.3
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 RATATOUILLE
Steps:
- In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.
- In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.
Nutrition Facts : Calories 221 calorie, Fat 11.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 439 milligrams, Carbohydrate 24 grams, Fiber 9.5 grams, Protein 5 grams, Sugar 9 grams
ARTICHOKE CHICKEN ( SANDRA LEE, SEMI-HOMEMADE )
This recipe is from the August/September issue of Sandra Lee's magazine. It is so delicious and so unique. This is great for having company over as it is a great presentation, is tasty and is pretty easy to make. The lemon zest makes it as does the capers, spinach and bacon pieces. Oh so good. Impress the in-laws, dinner party guests or just you. Enjoy ChefDLH
Provided by ChefDLH
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
- In a large skillet, heat olive oil over medium heat.
- Add chicken, and cook for 3 to 8 minutes per side depending on pan, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through.
- Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
- Arrange spinach on a platter.
- Spoon chicken and sauce over spinach.
- Serve immediately.
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