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.
CREAM OF JERUSALEM ARTICHOKE SOUP
A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
- Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
- Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 47.2 g, Cholesterol 91.6 mg, Fat 29.3 g, Fiber 5.3 g, Protein 10 g, SaturatedFat 17.9 g, Sodium 686.4 mg, Sugar 14.7 g
GIADA'S CREAMY ARTICHOKE SOUP
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
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
HEARTY CREAM OF ARTICHOKE SOUP
Make and share this Hearty Cream of Artichoke Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1 cup of chicken stock to a boil over med-high heat in a saucepan.
- Add in artichokes; lower heat to med-low and simmer, uncovered, for 6-7 minutes.
- In another saucepan, melt the butter.
- Add in onion, celery, and garlic; stir/saute 5-6 minutes.
- Add in flour; stir until bubbly.
- Add in artichoke/stock mixture and stir 1-2 minutes or until thickened.
- Transfer mixture to a food processor or blender and process until chunky (may have to do this in batches) (also may use a stick blender).
- Return to saucepan; add in remaining stock, half-and-half, salt, and pepper; simmer 5-10 minutes or until flavors are blended.
- Ladle into individual soup bowls and float a lemon slice on top.
- Note: for a richer soup, reduce stock to 1 1/2 cups and increase half-and-half to 1 cup.
Nutrition Facts : Calories 209.8, Fat 11.1, SaturatedFat 6.3, Cholesterol 30.1, Sodium 446.6, Carbohydrate 22.6, Fiber 8.9, Sugar 4, Protein 7.5
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