Artichoke Soup With Fresh Mint Recipe 465

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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.

ARTICHOKE SOUP WITH FRESH MINT RECIPE - (4.6/5)



Artichoke Soup with Fresh Mint Recipe - (4.6/5) image

Provided by GuidingVegan

Number Of Ingredients 10

2 tablespoons olive oil
2 celery stalks, chopped
1 medium onion, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups veggie broth, plus extra, as needed
One 12-ounce package frozen artichoke hearts, thawed
1 packed cup fresh spinach (about 1 ounce)
1 tablespoon chopped fresh mint
Lemon wedges

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Puree the soup, 1 cup at a time, in a blender until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.

GIADA'S CREAMY ARTICHOKE SOUP



Giada's Creamy Artichoke Soup image

Extraordinary!! I got this from Food Network in order to use up some frozen artichokes. If you want to be authentic to Giada, then use 1/3 cup mascarpone cheese instead of neufchatel. I used the less-fat cream cheese to lower the fat a bit and because it's cheaper. There is also an issue of leftover strings from the artichokes. It did not bother me, but you may want to strain before serving.

Provided by The Savory Truffle

Categories     Stocks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 leeks, white parts only, sliced
1 garlic clove, chopped
1 small russet potato, peeled and chopped
1 (8 ounce) package frozen artichoke hearts, thawed
2 cups low sodium chicken broth (or veggie stock, to make it vegetarian)
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
2 ounces reduced-fat cream cheese
2 teaspoons chives (optional)

Steps:

  • Heat oil in large pot over medium heat.
  • Add leeks and garlic, cook and stir for about 2 minutes.
  • Add the potato and cook about 5 minutes.
  • Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
  • Add salt, pepper and cream cheese.
  • At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.
  • If you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.
  • You may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
  • Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
  • Enjoy!

Nutrition Facts : Calories 164.6, Fat 7, SaturatedFat 2.3, Cholesterol 7.9, Sodium 407, Carbohydrate 20.9, Fiber 4, Sugar 2.3, Protein 7

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