Avocado Artichoke Soup Recipes

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AVOCADO ARTICHOKE SOUP



Avocado Artichoke Soup image

Make and share this Avocado Artichoke Soup recipe from Food.com.

Provided by DesStar

Categories     Low Protein

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

2 avocados
2 tablespoons mayonnaise
1 cup chunky salsa
3 quarts chicken bouillon
1/2 teaspoon Tabasco sauce
2 tablespoons crushed garlic
1 teaspoon oregano
1 tablespoon dill
2 (12 ounce) cans quartered artichoke hearts
1/2 cup diced onion

Steps:

  • Heat bullion in large pot.
  • Mash avocados together with mayo.
  • Add avocado mixture to bullion.
  • Heat to boiling.
  • Turn heat down to a low-medium flame.
  • Add remaining ingredients and heat for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 124.3, Fat 7, SaturatedFat 1.1, Cholesterol 0.6, Sodium 1821.6, Carbohydrate 13.7, Fiber 5.8, Sugar 3.3, Protein 4.5

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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