Artichoke Lemon Soup Recipes
LEMON ARTICHOKE SOUP
Bold flavors of lemon and artichokes brings this creamy soup alive. It's great for a side dish or eaten as a meal.
Provided by 4CTumbleweed
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes. Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil. Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 10.7 g, Cholesterol 48.8 mg, Fat 16.3 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 10.2 g, Sodium 555.8 mg, Sugar 1.1 g
LEMONY ARTICHOKE AND POTATO SOUP
This is a rustic, garlicky, potato-thickened soup with fresh artichokes and lemon. A wonderful supper soup for a chilly evening. You CAN substitute canned or frozen artichoke hearts for fresh. Not quite the same, but still yummy.
Provided by KathyP53
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 260.6, Fat 9.5, SaturatedFat 1.3, Sodium 132.9, Carbohydrate 43.5, Fiber 10.9, Sugar 1.1, Protein 7.4
ARTICHOKE & LEMON 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.
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LEMON ARTICHOKE SOUP - ROBUST RECIPES
From robustrecipes.com
Estimated Reading Time 5 mins
- Heat a large soup pot over medium heat. Melt the butter and add the onion. Saute until soft and translucent, about 5 minutes.
- Add the chicken stock, turn the heat on high and cover the pot. Bring to a boil. Once boiling add the chicken and the quinoa and the dried herbs. Reduce to a simmer. Simmer covered for 20 minutes.
- Once the chicken is cooked remove the lid from the pot and remove the chicken onto a plate or cutting board. Allow the chicken to cool enough to handle. Once it’s cooled shred the chicken using two forks or your fingers. Add it back to the soup.
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Estimated Reading Time 2 mins
- Season the chicken breasts with some salt and pepper and add to the pot until brown. Once browned, flip the breast and brown the other side. About 4 minutes on each side. Once the chicken is browned, remove from the pan and chop into bite size pieces
- Turn the heat to low and add the onion, carrots, celery, and garlic to the pot and cook until the onion is soft, about five minutes
- Add the chicken broth, lemon juice, bay leaf, chopped chicken, and artichokes. Add the salt and pepper to taste and simmer on low for 15-20 minutes
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VEGAN LEMON ORZO SOUP - STACEY HOMEMAKER
From staceyhomemaker.com
Estimated Reading Time 7 mins
- (Do this step while the orzo is cooking) In a large dutch oven over medium heat, saute the onions, celery, carrots, and mushrooms in ¼ cup vegetable broth until the veggies start to soften and the onions are translucent. Add more broth if it gets too dry.
- Add 1 tsp thyme, 1 tsp rosemary, ¼ tsp chili pepper flakes, ½ tsp salt, ¼ tsp black pepper, and the minced garlic to the pot. Let it cook for 1-2 minutes to toast the spices.
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LEMON ARTICHOKE SOUP • GOURMET LIVING
From gourmetliving.org
Estimated Reading Time 1 min
- Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes.
- Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil.
- Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.
LEMONY ARTICHOKE SOUP RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
Estimated Reading Time 8 mins
- Slice off the ends of the artichoke hearts and set them aside. Use your fingers to separate the remaining artichoke petals (just fluff them up so that they are no longer stuck together) and set aside.
- Melt butter in a large stockpot over medium-high heat. Add the onion and celery and sauté for 5-6 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Stir in the flour until evenly combined and sauté for 1 minute, stirring frequently.
- Add the stock, bay leaves, thyme and artichoke ends (not the petals) and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low to maintain the simmer. Simmer for 5 minutes.
- Remove and discard the bay leaves. Then, either using an immersion blender (my preference) or a traditional blender (see notes below), carefully puree the broth until it is completely smooth.
SIMPLE LEMON ARTICHOKE RECIPE | BITES OF WELLNESS
From bitesofwellness.com
Estimated Reading Time 4 mins
- Heat a cast iron skillet over medium heat until hot. Add 1 tbsp olive oil and the frozen artichoke hearts. Cover and cook 5-6 minutes over medium heat.
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