Chilled Artichoke Soup Recipes

CREAMY ARTICHOKE SOUP

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

Steps:

• Sauté the onion in olive oil, over medium-high heat in a pot, stirring for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, optional cashews, salt and sage (or thyme).
• Bring to a boil, cover, lower heat and simmer until potatoes are very tender about 15 minutes.
• Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!
• Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
• Taste, and adjust salt and lemon to taste.
• Season with pepper.
• Serve in bowls with a sprig of thyme a swirl of sour cream or vegan sour cream (see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, or add croutons, toasted pinenuts, vegan cheesy sprinkle.

QUICK AND EASY ARTICHOKE SOUP

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.

CREAM OF CHICKEN AND ARTICHOKE SOUP

Steps:

• Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
• Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
• Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
• Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.

CREAMY ARTICHOKE SOUP

Steps:

• Heat a large pot over medium-low heat and add the olive oil and butter. Add the onions and garlic. Cook, stirring often, until the onions are translucent, about 6 to 8 minutes. Stir in the artichoke hearts and cook for another 5 minutes.
• Add the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer the soup until the artichokes are very tender, about 15 to 20 minutes. They will begin to fall apart and almost melt into the soup.
• Very carefully transfer the soup to a blender (place a towel on top!) and blend until smooth. Pour the soup back into the pot.
• Stir the cream and crème fraiche into the soup. Bring the mixture to a simmer and let it cook for about 30 minutes - it will reduce a bit. Taste the soup and season it with more salt and pepper if needed. If it tastes too briney, you can stir in a bit more cream or crème fraiche (I'd go with ¼ cup).
• Serve the soup with a toast baguette slice on top. Add a grilled artichoke heart. Place a lemon wedge on the side for spritzing!

CHILLED ARTICHOKE SOUP

Steps:

• Warm the olive oil in a large saucepan and saute the onion and garlic just until they are softened, but not browned.
• Add the artichoke hearts and vegetable broth to the mixture.
• Bring to the boil, then reduce the temperature to a simmer; partially cover the pan and allow to simmer for 3 minutes.
• Remove from heat, and puree the mixture with a hand blender (or do the same in a food processor) until smooth.
• Return to the saucepan and allow to cool completely.
• After it is cooled, add the sour cream and the thyme.
• Place in the refrigerator, covered, for 3-4 hours before serving.
• When serving, garnish each bowl with sun-dried tomato strips, if desired.

20 BEST WAYS TO COOK WITH ARTICHOKES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an artichoke recipe in 30 minutes or less!

COLD SPINACH SOUP

Steps:

• Heat oil in a large skillet and sautee the onion until soft but not brown. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Stir in the chicken stock.
• Puree this mixture in a blender or a food processor. Stir in the half and half and allow to cool to room temperature.
• Stir in the yogurt and season to taste with salt and pepper. Refrigerate until ready to serve.
• Before serving re-season soup if necessary. Decorate by floating basil leaves on the surface.

SIMPLE ARTICHOKE SOUP ITALIAN RECIPE

Steps:

• Heat olive oil in a heavy, large pot over medium heat. Add the onion, shallot, and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, 2 cups of the stock (reserve 1 cup), herbs, 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 more of the stock as you blend the vegetables. Keep blending and use remaining stock.
• At this point you can blend until you reach your desired consistency. I like mine a little chunky to taste piece of artichoke. You can keep blending until it is more smooth if you desire.
• Serve with a drizzle of olive oil, a few springs of parsley, and toasted bread.