Artichoke Soup For One Recipes

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QUICK AND EASY ARTICHOKE SOUP



Quick and Easy Artichoke Soup image

This is a tangy and thick soup that makes a wonderful and elegant appetizer or first course. Created for RSC. Thank you to Mom2Rose for putting this in her best of 2009 cookbook!

Provided by Maito

Categories     Low Protein

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 13

1/2 tablespoon olive oil
1/8 white onion, finely chopped
1 garlic clove, minced
1 shallot, minced
2 cups marinated artichoke hearts, drained and finely chopped
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1/4 cup champagne or 1/4 cup white wine
1 tablespoon brandy
3 tablespoons parmesan cheese, grated (fresh) or 3 tablespoons asiago cheese
fresh ground pepper
sugar, if desired
fresh Italian parsley (to garnish) or dill (to garnish)
nonfat plain yogurt (optional) or nonfat sour cream (optional)

Steps:

  • Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
  • Add artichoke hearts, stock, wine, and brandy.
  • Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
  • Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

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.

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