Best 5 Lemon Artichoke Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our tantalizing Lemon Artichoke Soup, a symphony of flavors that will awaken your senses. This creamy and vibrant soup is a perfect blend of tangy lemon, savory artichokes, and a hint of garlic, all harmoniously combined in a luscious broth. Embark on a step-by-step guide to crafting this delectable soup, along with variations and serving suggestions to elevate your dining experience. Discover the versatility of this dish as we unveil additional recipes, including a zesty Lemon Artichoke Chicken Piccata, a vibrant Lemon Artichoke Pasta, and a refreshing Lemon Artichoke Salad. Get ready to tantalize your taste buds and impress your dinner guests with this symphony of flavors, all brought together by the magic of lemon and artichoke.

Let's cook with our recipes!

GREEK LEMON, ARTICHOKE, AND EGG SOUP



Greek Lemon, Artichoke, and Egg Soup image

Categories     Egg     Dinner     Lemon     Artichoke     Boil

Yield serves 4 to 6

Number Of Ingredients 11

1/2 cup basmati or long-grain rice
6 cups water
1/4 cup olive oil
1/4 cup finely chopped onion
1/2 cup diced celery (leaves and stalks)
1 (12-ounce) package frozen artichokes, thawed, or 1 (14-ounce) can artichoke hearts
Pinch of ground cumin
1/2 cup chopped fresh parsley
2 large eggs
1/2 cup fresh lemon juice
Salt and freshly ground black pepper to taste

Steps:

  • Rinse the rice thoroughly and place it, along with the water, in the slow cooker insert.
  • In a sauté pan, heat the oil and sauté the onion, celery, and artichokes over medium-high heat until just beginning to brown, about 7 minutes.
  • Add the vegetables to the water and rice, cover, and cook on low for 4 to 5 hours, or until the rice is tender. Add the cumin and 1/4 cup of the parsley to the soup.
  • In a medium bowl and using a whisk or a handheld immersion blender, beat the eggs and lemon juice together until frothy. Slowly add 2 ladles of broth, 1 ladle at a time, stirring constantly, to the lemon and egg mixture.
  • Add the lemon and broth mixture back into the soup, stirring constantly, and continue cooking for about 10 minutes more, or until heated through and beginning to thicken. (If you allow the soup to boil, the eggs will curdle.)
  • Add salt and pepper to taste, ladle into bowls, garnish with the remaining 1/4 cup parsley, and serve immediately.
  • Suggested Beverage
  • A nice Sauvignon Blanc or an artisanal Greek retsina, if you can find one, would pair well with this soup.

LEMON ARTICHOKE SOUP



Lemon Artichoke Soup image

Bold flavors of lemon and artichokes brings this creamy soup alive. It's great for a side dish or eaten as a meal.

Provided by 4CTumbleweed

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

¼ cup butter
½ cup minced onion
½ cup minced celery
½ cup minced carrots
1 clove garlic, minced
3 cups chicken broth
2 cups chopped artichoke hearts
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, halved
3 cups half and half

Steps:

  • Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes. Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil. Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.

Nutrition Facts : Calories 196.7 calories, Carbohydrate 10.7 g, Cholesterol 48.8 mg, Fat 16.3 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 10.2 g, Sodium 555.8 mg, Sugar 1.1 g

ARTICHOKE & LEMON SOUP



ARTICHOKE & LEMON SOUP image

Categories     Soup/Stew     Vegetable

Number Of Ingredients 20

3 Onions (sliced)
2 Cups Garlic (sliced)
5 Stalks Celery (sliced)
1 Large Leek (sliced)
4 Lemons (zest & juice)
1 Bunch Parsley (washed)
1 Bay Leaf
1 Tbsp Peppercorns, Black
Salt (to taste)
1 Can (12-15 large pieces) Artichokes (reserve juice as well)
2 Cups White Wine
3 Gallons Chicken Stock
1 Pound Parmesan Rinds (broken in piece
1/2 Pound Butter
2 1/2 Cups Olive Oil
1 Cup Heavy Cream
Garnishes:
Marinated Artichokes
Marinated Sauteed Chicken
Ricotta Dumplings

Steps:

  • Begin by warming the butter and olive oil in the pan, add the onions, garlic, celery and leeks, season with salt and add the peppercorns. Cook very gently, avoiding color on the vegetables. When the vegetables are very soft, add the lemon zest, the artichokes and the bay leaf, sweat for 2 more minutes. Deglaze with white wine, reduce by 2/3 and then add the lemon juice and 2 to 3 cups of the artichoke juice and the parmesan rinds. Let simmer for 10 minutes. After 10 minutes add the chicken stock and check the seasonings again. There should be a lemon taste to the soup. Reduce this by 1⁄4 and then add the heavy cream. Simmer for 10 to 15 minutes more, then puree in a blender and pass through a strainer. Serve hot with marinated artichokes, chicken and the ricotta dumplings.

LEMON ARTICHOKE SOUP



LEMON ARTICHOKE SOUP image

Categories     Vegetable

Yield 6

Number Of Ingredients 12

1/4 c butter
1/2 c minced onion
1/2 c minced celery
1/2 c minced carrots
2 cloves of garlic, minced
3 cups chicken stock
2 large cans of artichoke hearts, drained
1 t. salt
1 t. ground white pepper
2 lemons, halved
3 cups Half & Half
1 t. hot sauce (I used strained Scotch Bonnet)

Steps:

  • Melt the butter in saucepan over medium heat. Add the onion, celery and carrot. Cook until the onion is translucent. Add garlic. Cook 1 minute. Stir in broth, artichoke hearts, salt and pepper and simmer 10 minutes. Remove from heat and allow to cool. In 2 batches, puree mixture in blender. Then puree through a food mill. Return to clean pan. Squeeze 3 lemon halves into puree discarding seeds. Put all lemons (4 halves) into puree. Add cream. Bring to boil and reduce to simmer 10 minutes. Remove lemons. Serve warm or at room temperature.

LEMON ARTICHOKE SOUP



Lemon Artichoke Soup image

Compliments and Gracious Appreciation to Chef Joe Halbeck and the Sibley Station for this recipe. I miss he resaraunt, but I have the cookbook!

Provided by Cindy Olson

Categories     Cream Soups

Time 1h15m

Number Of Ingredients 11

1/4 c butter
1/2 c minced onion
1/2 c minced celery
1/2 c minced carrot
1 clove garlic (minced or pressed)
3 c chicken broth
2 c chopped (canned) artichoke hearts
1 tsp salt
1 tsp white pepper
1 lemon (cut in half)
3 c half-n-half

Steps:

  • 1. Melt butter in Saucepan, add onion, celery, carrot & garlic. Cook til onion & garlic are translucent.
  • 2. Stir in chicken broth, artichokes salt & pepper. Simme 10 minutes.
  • 3. Transfer to a blender container (I just use an immersion blender right in the pot)
  • 4. Return to saucepan. Squeeze 1/2 the lemon into the soup, put the other half right in the pot.
  • 5. Reduce heat, simmer on low 15 minutes. Remove the lemon half (try to squeeze juice out) Stir in half-n-half, simmer until hated thru.

Tips:

  • Choose fresh artichokes: Look for artichokes that are heavy for their size and have tightly closed leaves.
  • Prepare artichokes properly: Trim the artichoke stems and remove the tough outer leaves. Cut the artichoke hearts into quarters or smaller pieces.
  • Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth that is flavorful and well-seasoned.
  • Don't overcook the artichokes: Artichokes should be cooked until they are tender but still have a slight bite to them. Overcooking will make them mushy.
  • Add the lemon juice and zest at the end: This will help to brighten up the soup and give it a fresh flavor.
  • Garnish the soup with fresh herbs: Fresh herbs, such as parsley, basil, or thyme, will add a pop of color and flavor to the soup.

Conclusion:

Lemon artichoke soup is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a light snack. It is a great way to use up leftover artichokes, and it can also be made ahead of time and reheated. With its bright and tangy flavor, lemon artichoke soup is sure to be a hit with everyone who tries it.

Related Topics