Cream of Atrichoke Soup
INGREDIENTS:
5 whole artichokes
2 leeks, finely chopped
1 tablespoon butter
6 cups chicken broth
2 cups milk
salt and pepper to taste
--------------------------------------鈥?br>
DIRECTIONS:
In a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender.
While artichokes are steaming, heat butter in a large pot over medium heat. Saute leeks in butter until translucent. Remove from heat.
Scrape the flesh from each artichoke leaf and place in the pan with the leeks. Scrape the prickly choke away from the heart of the artichokes, chop the hearts and add to the leek mixture. Return to medium heat and stir to combine. Pour in broth and heat through. Slowly stir in milk, but do not boil. Season with salt and pepper. Serve hot.
Cream of Artichoke Soup
INGREDIENTS:
4 whole artichokes
2 cups water
2 cups chicken stock
1/2 cup dry vermouth
1 potato, diced
1 small carrot, diced
1 onion, chopped
1 small stalk celery, diced
2 cloves garlic, minced
2 bay leaves
1/2 teaspoon dried marjoram
1 cup heavy whipping cream
4 tablespoons grated Romano cheese
salt to taste
ground black pepper to taste
--------------------------------------鈥?br>
DIRECTIONS:
Steam the artichokes in 2 cups water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool.
Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid.
Remove fuzzy choke from each artichoke bottom and discard.
Coarsely dice the artichoke bottoms and place in the soup pot. Next add chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves, and marjoram. Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes.
Next puree the soup in a blender and return to the pot.
Add the cream and the cheese and heat through but don't boil. Add salt and pepper to taste. Serve with croutons on top.Anybody got a good recipe for Cream of Artichoke soup?
Cream of Artichoke Soup Prep Time: 5 min Cook Time: 15 min
1 (10.5-ounce) can condensed cream of celery soup
1 (12-ounce) can low-sodium chicken broth
1 (12-ounce) jar water-packed artichoke hearts
1 pinch cayenne pepper
1/2 cup cream
Salt and pepper
In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot.
Very simple recipe and delicious!!!
:)Anybody got a good recipe for Cream of Artichoke soup?
Cream of Artichoke Soup Recipe
Ingredients:
6 artichokes
Few grains cayenne
4 cups boiling water
Few gratings nutmeg
2 tablespoons butter
2 tablespoons Sauterne wine
2 tablespoons flour
1 cup scalded cream
1 1/2 teaspoons salt
1 egg
2 cucumbers
Directions:
Cook artichokes in boiling water until soft, and rub through a sieve.
Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute.
Add cream, wine, and egg slightly beaten.
Pare cucumbers, cut in one-third inch cubes, saute in butter, and add to soup.
Please feel free to modify these recipes for any dietary needs or special diets.
Cream of Artichoke Soup
1/4 cup butter
1/4 cup flour
8 cups well-seasoned chicken broth
1 cup evaporated milk or heavy cream
Salt and white pepper
1 package frozen artichoke hearts
1/2 teaspoon nutmeg
Dry sherry
Garlic croutons
Cook frozen artichoke hearts in salted water according to package instructions. Allow to cool in their cooking liquid and pur茅e in blender with 1 or 2 cups of their cooking broth. Set aside.
In a Dutch oven, heat butter and add flour. Cook, stirring often, for 2 minutes, but do not let it brown. Slowly add 2 cups of the broth and the evaporated milk or cream. Cook until smooth, stirring often. Add remaining broth, then season to taste.
Strain pur茅ed artichokes into chicken stock mixture and bring to a boil. Lower heat and simmer for 5 minutes, stirring often. Add nutmeg and correct the seasoning.
Serve laced with dry sherry and topped with fresh garlic croutons.
No comments:
Post a Comment