Best 5 Lemon Artichoke Soup Recipes

GREEK LEMON, ARTICHOKE, AND EGG SOUP

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

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.

ARTICHOKE & LEMON SOUP

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

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

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.