Garlicky Artichoke Soup Recipes
CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
GARLICKY LEEK AND ARTICHOKE SOUP
From Vegetarian Times - March 2010. A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.
Provided by Dominick and Amanda
Categories Artichoke
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan over medium heat. Add leeks and garlic, and saute 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme, and 2 cups water; cover, and bring to a boil. Reduce heat to medium-low; season with salt and pepper, if desired; and simmer, partially covered, 20-25 minutes, or until potatoes and garlic are very tender.
- Remove thyme sprigs and strip remaining thyme leaves into soup pot. Transfer soup to blender or food processor and blend until smooth. Return to pot and stir in lemon juice. Season with salt and pepper, if desired. Ladle soup into bowls and garnish each serving with 1 tablespoons prepared pesto.
Nutrition Facts : Calories 179.7, Fat 5.2, SaturatedFat 0.8, Sodium 70.6, Carbohydrate 31.5, Fiber 11.9, Sugar 2.8, Protein 5.9
GARLIC ARTICHOKE DIP
This is from "Gilroy Garlic Festival Demonstrator's recipes". I put it here for safe keeping
Provided by Queen uh Cuisine
Categories Spreads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350degrees F.
- In food processor with metal blade, chop garlic and artichoke hearts until medium-fine.
- Place in baking dish, add remaining ingredients and mix well.
- Bake for 30 minutes or until golden brown on top.
- Serve with vegies or crackers -- Enjoy :).
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