Best 6 Cream Of Artichoke Soup With Bleu Cheese Recipes

CREAM OF ARTICHOKE SOUP

Steps:

• Gather the ingredients.
• In a large pot with a tight-fitting lid bring about 1 inch water, lemon juice , and teaspoon salt to a boil.
• Meanwhile, cut the stems and thorns from the artichokes. Place the trimmed artichokes, stem-side down and standing, in the pot. Cover, reduce heat to medium-low and cook until a leaf pulls out easily from each artichoke, about 20 minutes. Drain and rinse with cold water.
• Pull off and discard very dark green, outer leaves from the artichokes. Pull off remaining leaves and set aside. Cut off any fibrous dark green parts around outside of the heart. Use a spoon to scrape out the fuzzy choke. Roughly chop the heart and put it in a blender or food processor. Repeat with remaining artichokes.
• Use a spoon to scrape off tender flesh from each leaf. Discard the scarped leaf and put the artichoke flesh in the blender with the hearts. Repeat with the remaining leaves.
• In a medium saucepan over medium-high heat melt the butter. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer the garlic to the blender with the artichokes. Set the pan aside.
• Whirl the artichokes with the broth until very smooth. You will need to let the blender run a bit for this to happen; whirl for at least 2 minutes. This will seem like a long time. Stick with it. You're looking for a smoother-than-smooth texture.
• Transfer the artichoke mixture to a large saucepan. Bring the puree to a boil. Reduce the heat to maintain a steady simmer. Add the cream, and salt and pepper to taste. Cook just to heat the added cream.
• Serve and enjoy!

CREAM OF ARTICHOKE SOUP

Steps:

• In a dutch oven, combine olive oil and butter over medium heat.
• stir until butter melts.
• saute onion and celery in oil mix until onion is translucent.
• stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
• cover and cook about 30 minutes or until vegetables are tender.
• remove from heat.
• puree vegetables in batches in a food processor or blender.
• return to dutch oven.
• stir in half and half and cheese.
• serve warm.

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.

CREAM OF ARTICHOKE SOUP

Steps:

• 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.

CREAM OF ARTICHOKE SOUP WITH BLEU CHEESE

Steps:

• In large saucepan melt the butter.
• Add onion and garlic and saute until tender.
• Add flour and cook for 2 minutes stirring constantly.
• Remove from heat.
• Whisk in the stock and vermouth then add 1 can of drained artichoke hearts.
• Cook over medium heat stirring constantly for 5 minutes.
• Pour into blender and process until pureed.
• Return to saucepan and add the half and half, chopped artichokes and seasonings.
• Pour into soup bowls and sprinkle with Bleu Cheese.

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.