Best 3 Artichoke Soup With Fresh Mint Recipes
Indulge in the delightful flavors of spring with our handpicked collection of artichoke soup recipes. These culinary creations showcase the vibrant artichoke, a vegetable renowned for its unique taste and versatility. From classic creamy soups to refreshing chilled options, our recipes cater to diverse tastes and preferences. Embark on a culinary journey as we explore the depths of artichoke soup, featuring fresh mint, tangy lemon, and a symphony of herbs and spices. Each recipe promises a distinctive experience, ensuring that every spoonful brings forth a burst of flavor. Whether you seek a comforting meal for chilly evenings or a light and invigorating soup for warm days, our artichoke soup recipes have got you covered. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that celebrates the beauty of artichoke soup.
**Recipes Included:**
1. **Classic Creamy Artichoke Soup:** This timeless recipe embodies the essence of artichoke soup. With a rich, velvety texture and a symphony of flavors, it's the perfect comfort food for chilly days.
2. **Chilled Artichoke Soup with Lemon and Mint:** Experience the refreshing side of artichoke soup with this chilled version. Bursting with vibrant flavors of lemon and mint, it's a delightful choice for warm days or as a light appetizer.
3. **Artichoke and Spinach Soup with Parmesan:** Elevate your soup game with this combination of artichoke and spinach, complemented by the nutty richness of Parmesan cheese. It's a hearty and flavorful soup that will satisfy even the most discerning palate.
4. **Slow Cooker Artichoke Soup:** Enjoy the convenience of slow cooker cooking with this recipe. Simply toss in the ingredients, set it on low, and let your kitchen transform into a haven of savory aromas.
5. **Roasted Artichoke Soup with Goat Cheese:** Experience the smoky depth of roasted artichoke in this delectable soup. Paired with creamy goat cheese, it offers a unique and unforgettable taste sensation.
ARTICHOKE SOUP
Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! See notes for vegan.
Provided by Sylvia Fountaine
Categories soup
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1½ cup serving- with ¼ cup sour cream added to the batch, Calories 179 calories, Sugar 3.8 g, Sodium 586.7 mg, Fat 8.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 23.3 g, Fiber 7.6 g, Protein 5.3 g, Cholesterol 5 mg
ARTICHOKE SOUP WITH FRESH MINT RECIPE - (4.6/5)
Provided by GuidingVegan
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Puree the soup, 1 cup at a time, in a blender until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.
GRILLED ARTICHOKES WITH OLIVE OIL, LEMON, AND MINT
Categories Citrus Vegetable Low/No Sugar Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
- Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.
Tips:
- For a creamier soup, use heavy cream or half-and-half instead of milk.
- If you don't have fresh mint, you can use 1 teaspoon of dried mint.
- To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
- Garnish the soup with chopped fresh mint, Parmesan cheese, or croutons before serving.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
Artichoke soup is a delicious and versatile soup that can be enjoyed for lunch or dinner. It's also a great way to use up leftover artichokes. This recipe is easy to follow and can be made in under an hour. So next time you're looking for a warm and comforting soup, give this artichoke soup with fresh mint a try. You won't be disappointed!
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