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Home > MAKE SOUP > Soup Recipes > Artichoke
 
Artichoke

Artichoke Soup Recipes

Artichoke And Wild Thyme Soup Recipe Artichoke Bisque Artichoke Citrus Soup Artichoke-Shrimp Bisque
Artichoke Soup 1 Artichoke Soup 2 Artichoke Soup 3 Artichoke Soup 4
Artichoke Soup 5 Cream of Artichoke Soup 1 Cream of Artichoke Soup 2 Cream of Artichoke Soup 3
Cream of Jerusalem Artichoke Soup Lemon and Artichoke Soup Lemon-Artichoke Soup Lemony Artichoke Soup
Oyster and Artichoke Soup Velvet Artichoke Soup

Artichoke And Wild Thyme Soup Recipe

Ingredients:

  • 2 large artichokes OR
  • 5 small violet artichokes
  • 1/2 baguette
  • 1 large white onion
  • 5 tablespoons olive oil
  • 1 3/4 ounce short-grain rice
  • 1 bunch flat-leaf parsley -- tied with string
  • 1 bunch farigoule* or common thyme -- tied with string
  • 1 cup heavy cream -- very cold
  • Salt -- to taste
  • Freshly-ground black pepper -- to taste

Directions:

* Farigoule or farigoulette is wild thyme. If unavailable, use the freshest common thyme available.

Several hours in advance: Cook the artichokes in boiling salted water, 1 tablespoon coarse salt per quart for approximately 45 minutes, just until the leaves can be easily pulled off. Begin to check for doneness after 30 minutes.

During this time, cut the baguette into thin slices and toast them.

Finely dice the onion. Heat the oil in a large saucepan. Add the onion and cook until tender over low heat. Do not let the onion brown. When tender, add 1 quart salted water. Turn the heat up to high. At the first boll, add the rice, parsley, and all but 6 thyme sprigs (to be used for decoration). Lower the heat and cook over low heat for about 30 minutes, until the rice is tender. As soon as the artichokes are cooked, drain them and remove the leaves. Scrape off the flesh from the largest leaves with a spoon. Take advantage of this time to serenely suck on the smallest leaves (they are so good) while removing the choke and trimming it off the bottoms. Place the bottoms and the flesh into the cooked soup. Bring the soup to a boil, then remove the parsley and thyme. Puree the soup, either with a food processor or immersion blender, to obtain a veloute -- a creamy, smooth consistency. Put the heavy cream in a large chilled bowl and whip it either with an electric beater or a hand whisk. Stop as soon as the cream begins to take on very soft peaks. (If you prepare this soup in advance, store the soup and whipped cream separately in the refrigerator.) Just before serving: Bring the soup to a boil. Season with a pinch of salt and grind of pepper. Pour the soup into a soup tureen. Dollop the whipped cream on top. Serve immediately. (Only very lightly blend the soup with a ladle at the table just before serving.) Serve the toasted baguette slices on the side.

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Artichoke Bisque

Ingredients:

  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 celery ribs, chopped
  • 4 cloves garlic, crushed
  • 1 green onion, chopped
  • 6 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 1/2 cups water
  • 1 cup white wine
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon crushed dried thyme
  • 1/4 teaspoon hot pepper sauce
  • 2 (13-ounce) cans artichoke hearts, undrained
  • 1/2 cup whipping cream

Directions:
Melt butter in a large pot over medium heat. Stir in onion and celery and, stirring constantly, cook until onion is almost transparent, 3 to 5 minutes. Add garlic and green onion and continue to cook over medium heat until garlic is soft, about 1 minute. Sprinkle flour on onion mixture and stir constantly over medium heat for 3 minutes. Add chicken broth, water, wine, bay leaf, salt, white pepper, thyme and hot pepper sauce. Simmer, partially covered, for 45 minutes. Stir in artichoke hearts with liquid and cream. Cover and simmer on low heat for an additional 30 minutes. Remove the bay leaf before serving. Makes 8 servings.

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Artichoke Citrus Soup Recipe

Ingredients:

  • 2 tablespoons Butter
  • 1/4 cup Chopped Onions
  • 1 1/2 cup Chicken Stock
  • 1 can Artichoke hearts
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Cornstarch
  • 1 1/2 cup Light Cream
  • 1/2 Lemon

Directions:
Reserve canned artichoke liquid; quarter artichoke hearts. Melt butter in saucepan over medium heat. Add onion; stir and cook until translucent but not browned. Add broth, half artichoke hearts, and 1/4 of their liquid; bring mixture to boil. In separate bowl, whisk lemon juice and cornstarch together so there are no lumps. Whisk cornstarch mixture into boiling liquid in saucepan. Return to a boil and boil 5 minutes. To finish, stir in cream and remaining artichoke hearts. Season with salt and white pepper to taste. Serve in bowls garnished with lemon zest. Serve hot.

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Artichoke-Shrimp Bisque

Ingredients:

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 1/8 teaspoon freshly ground nutmeg
  • 1/8 teaspoon hot pepper sauce
  • 1 1/2 cups half-and-half
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1/2 pound shelled, cooked salad shrimp

Directions:
Melt butter in a Dutch oven over low heat; add flour stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in remaining ingredients; cook over low heat until thoroughly heated. Makes 8 cups.

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Artichoke Soup 1

Ingredients:

  • 1 (14-ounce) can artichoke hearts, drained
  • 1 1/2 cups chicken broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 cup heavy cream

Directions:
In a blender puree artichoke hearts with chicken broth. Place mixture in a saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from the heat and stir in cream. Makes 4 servings.

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Artichoke Soup Recipe 2

The foggy coastline of Northern California is artichoke country. Like finding small hole-in-the-walls that serve clam chowder in New England, here one can sometimes find local diners that sell delicous artichoke soup. I first developed a taste for artichoke soup on frequent trips to Pescadero Beach during college. So when I found this recipe in the New York Times, I couldn't resist. The recipe serves 8. When I prepared it I cut it in half and it worked fine. The soup is wonderfully rich, smooth, and creamy.

Ingredients:

  • The hearts from 5 large artichokes
  • 7 Tbsp butter
  • 1 medium size leek, white-and-light green part, sliced and rinsed
  • 6 garlic cloves, chopped
  • 1/2 cup chopped shallots (or yellow onion, if shallots aren't available)
  • 8 oz of Yukon Gold potatoes, peeled and diced
  • 12 cups of vegetable or chicken stock
  • 1/2 bay leaf
  • 2 sprigs thyme
  • 4 sprigs of parsley
  • 1/4 teaspoon cracked black peppercorns
  • 1/2 cup of cream
  • Salt to taste

Directions:
Prepare the artichoke hearts. Cut the artichokes lengthwise into quarters. With a small knife, remove the thistley choke part and discard. Cut away the leaves from the artichoke heart and reserve for steaming and eating later if desired (why waste perfectly good artichoke leaves?). Cut or peel away the tough outside skin of the stems and discard. When I made this dish I left an inch to two inches of stem with each of the hearts with no problem. Slice the hearts or chop to a quarter inch thickness. In a large pot, melt half of the butter and cook the artichoke hearts, leek, garlic, and shallots on medium heat until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley, and peppercorns in cheesecloth and add to the pot. Increase heat to bring to a simmer, then lower heat and continue to simmer uncovered, 1 hour. Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt (I found none was needed) and serve. Serves 8.

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Artichoke Soup Recipe 3

Ingredients:

  • 18 ounces Artichoke Hearts -- drained
  • 1 Clove Garlic -- halved
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 cups chicken broth
  • 3 tablespoons butter or margarine
  • 3 tablespoons flour
  • 2 cups milk
  • Garlic Croutons -- for garnish

Directions:
In medium saucepan cook artichokes and seasonings listed above in chicken broth. Puree in blender or food processor. Strain, if desired; set aside. In same saucepan melt butter or margarine. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk. Stir in pureed vegetable mixture; heat through. Garnish with croutons.

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Artichoke Soup 4

Ingredients:

  • 2 medium-sized artichokes
  • 1 parsnips, peeled and cubed
  • 1 small onion, chopped
  • 3 stalks celery, thinly sliced
  • 1 small turnip, peeled and cubed
  • 1 small leek, thinly sliced
  • 3 tablespoons fresh finely-chopped parsley
  • 1 tablespoon lemon juice
  • 6 cups chicken or vegetable stock
  • 7 ounces water
  • 2 ounces dry white wine
  • 3/4 teaspoon dried marjoram
  • 1/4 teaspoon ground coriander
  • Salt and freshly-ground black pepper
  • 2 ounces single (light) cream to garnish
  • 3 tablespoons shelled pistachio nuts, roasted, to garnish

Directions:
Cut off the artichoke stems and the pointed parts of the leaves, snapping off the tough bottom leaves and discard. Cut the artichokes into quarters. Remove and discard the chokes and inner leaves. Immediately place the cut artichokes into a bowl of water to which you have added lemon juice to prevent discoloration. Prepare all the remaining vegetables and put into a large, heavy saucepan with the artichokes, stock, measured water, wine, spices and seasoning and bring to the boil over a moderate heat. Reduce the heat and simmer, covered, for 2 hours. Remove from the heat. Puree the solids with a small amount of the liquid in a food processor or blender in batches. Strain the puree through a medium sieve into the rinsed out pan. Mix well and check and correct the seasoning if necessary. Roast the pistachios by simply putting them, dry, into a small frying pan and tossing them until golden-brown. Reheat the soup before serving. Pour into individual bowls and garnish with the cream, dribbled onto the surface in a circular motion with a few pistachio nuts on top.

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Artichoke Soup 5

Ingredients:

  • VEGAN Low Fat Artichoke Soup or Sauce
  • 1 can plain artichokes coarsedly chopped (14-15 oz can which usually holds
  • about 5 pieces)
  • 1 large leek coarsedly chopped (use stem, exclude leaves on top)
  • 3 small (14 1/2 oz) cans of vegetable broth or home made
  • 1 teaspoon dried tarragon
  • 1-2 squirts of tabasco or other hot sauce (optional)
  • 1-2 tablespoons fresh lemon juice (juice of half a lemon)
  • 1/4 cup uncooked rice

Directions:
Combine all ingredients in a sauce pan. Bring to a boil and then turn down to a simmer. Cook for twenty minutes or longer if necessary until rice is cooked. (It is OK if rice is mushy, because it will be pureed later anyway.) Put solids and a bit of the liquid into a food processor and puree. Mixture will probably be a bit coarse. Return to the pan and stir into the rest of the liquid. Return to stove and simmer uncovered for a few more minutes. Mixture should be thick. Be sure to use regular rice, not the minute or instant cooking variety. This makes a thick soup or sauce which can be ladled over cooked noodles. If mixture is not thick enough to suit you, cook longer. It will thicken. If you prefer a thinner soup, you can use a bit more broth. (I have made the soup with 4 cans of broth. After it is pureed it is very thin. I usually have to cook it uncovered for at least another twenty minutes in order to thicken it up enough to call it soup.)

Note: If you use 2 tablespoons of lemon, it is very tart and very "adult" (in other words perhaps too tart for kids). You may wish to try one the first time you make the recipe. I usually just use half a lemon and don't bother to measure. But sometimes it is pretty tart that way if it's a big lemon.

Some recipes which call for leeks tell you to only use the white part. Not so here. You can use some of the green, just don't use the leafy part at the top.

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Cream of Artichoke Soup 1

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

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.

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Cream of Artichoke Soup 2

Ingredients:

  • 5 whole artichokes
  • 2 leeks, finely chopped
  • 1 tablespoon butter
  • 6 cups chicken broth
  • 2 cups milk
  • salt and pepper to taste

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.

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Cream of Artichoke Soup 3

Ingredients:

  • 1 tablespoon white distilled vinegar
  • 2 large artichokes
  • 1 (14.5-ounce) can reduced-sodium chicken broth
  • 1 cup water
  • 1 medium shallot, chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup half-and-half

Directions:
Combine vinegar with 1 quart of water in a large bowl. Trim stems almost flush with artichoke bottoms so they sit flat. Slice off the top ¼ of the artichoke and cut tips of leaves with a sharp paring knife or kitchen shears. Periodically rub cut ends with acidulated water to prevent discoloration. Trim outer leaves from artichokes and cut into quarters. Remove and discard fuzzy centers. In a large saucepan, combine artichokes, chicken broth, water, shallot, lemon juice, thyme, salt and pepper. Bring to a boil. Cover, reduce heat and simmer for 30 minutes, or until artichokes are tender. Drain artichokes, reserving liquid. Scrape flesh from leaves; reserve. Cut artichoke hearts into pieces. Combine strained cooking liquid, artichoke flesh, artichoke hearts and half-and-half in a blender. Process until smooth. Taste for seasonings. Serve warm or chilled. Makes 4 servings.

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Cream of Jerusalem Artichoke Soup

Ingredients:

  • 1/4 cup butter
  • 2 onions, minced
  • 1 pound Jerusalem artichokes, roughly chopped
  • 2 potatoes, peeled and cubed
  • 1 tablespoon brandy
  • 1 tablespoon all-purpose flour
  • 3 cups chicken broth
  • 3/4 cup heavy whipping cream
  • salt and pepper to taste
  • 1
  • /4 cup chopped fresh parsley, for garnish

Directions:
Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes. Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed. Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

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Lemon and Artichoke Soup

Ingredients:

  • White rice, long grain 1-1/2 cups
  • Chicken or vegetable broth 2 gallons
  • California artichokes with stems, medium to large, cooked 24
  • Eggs 16
  • Lemon juice, freshly squeezed 1 cup
  • Salt and pepper To taste

Directions:
In large saucepan over medium-high flame, combine broth and rice; bring to boil. Reduce heat to low; simmer rice in broth about 20 minutes, or until tender. Remove petals and fuzzy centers from cooked artichokes; cut bottoms into 1/4 -inch dice. When rice is done, add diced artichoke to broth. In large bowl, beat together eggs and lemon juice. Slowly whisk one-third of hot broth mixture into egg mixture, then pour back into saucepan, whisking constantly. Cook over low flame, stirring constantly, until soup thickens slightly. Do not boil once eggs have been added, or soup will separate. Season with salt and pepper and more lemon juice if desired.

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Lemon-Artichoke Soup

Ingredients:

  • 1/4 cup butter
  • 1/2 cup minced onion
  • 1/2 cup chopped celery
  • 3 cups chicken broth
  • 2 cups artichoke hearts, chopped
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons fresh lemon juice
  • 1/4 cup cornstarch
  • 3 cups half-and-half
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions:
In a saucepan, melt butter over medium heat. Add minced onion and finely chopped celery; cook until clear. Add chicken broth, chopped artichoke hearts, and olive oil. Bring to a boil. In a separate bowl,whisk together lemon juice and cornstarch. Stir into the boiling liquid and continue boiling for 5 minutes, stirring constantly. Stir in half-and-half and heat through. Season with salt and pepper. Makes 6 servings.

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Lemony Artichoke Soup

Ingredients:

  • 4 cups chicken broth, reserving 2 tablespoons
  • 1/2 cup orzo
  • 1/2 cup drained, chopped Luna Rossa® Premium Whole Artichoke Hearts
  • 2 large eggs
  • 3 tablespoons lemon juice (juice of 1 lemon)
  • 1/4 cup half-and-half
  • Toasted pine nuts or croutons

Directions:
In a medium-size saucepan, bring chicken broth, except for the 2 tablespoons, to a boil. Reduce heat and add orzo. Cook according to package directions, approximately 10 minutes. Stir in artichokes. In a small mixing bowl, whisk or beat eggs until well-blended. Add reserved chicken broth and lemon juice and blend. Add egg mixture all at once to soup. Stir in half-and-half and cook on low until heated through. Ladle into bowls and garnish with pine nuts or croutons. Makes 5 (1-cup) servings.

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Oyster and Artichoke Soup

This is one of the great soups of New Orleans, one of the great soups of all time! The original version was the gift of the late Chef Warren LeRuth (one of countless gifts he gave us), and is now a staple on nearly every restaurant menu in the city. Here's one version:

Ingredients:

  • 1/2 cup butter
  • 2 bunches green onions, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, pressed
  • 1-3/4 pounds fresh cut artichoke hearts, or
  • 3 9-oz. packages frozen artichoke hearts, defrosted and quartered
  • 2 (14 oz) cans artichoke hearts, washed, drained, and quartered (save canned hearts as a last resort)
  • 3 tablespoons flour
  • 1 to 1-1/2 quarts homemade chicken stock
  • Cayenne to taste
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon fresh thyme
  • 1 quart oysters, drained and chopped (reserve liquor)
  • 1/3 cup sherry
  • 1 cup half-and-half
  • 1 cup milk

Directions:
In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saute' until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups.

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Velvet Artichoke Soup

Ingredients:

  • 4 cups water
  • 1 tbs. lemon juice
  • 1 tbs. oil
  • 4 garlic gloves, crushed
  • 3 lbs. artichokes (3-4 med.)
  • 2 cups chicken stock
  • 1 cup half-and-half
  • 1 tsp. ground pepper
  • 1 tsp. salt
  • A Sprig of fresh thyme or 1 tsp. dried thyme

Directions:
Boil water with oil, lemon juice, and two garlic cloves. Add the artichokes and cook 45 minutes. Remove hearts and puree in food processor with some of the stock, remaining garlic, salt and pepper. Slice 1/2 to 1 cup of the tender ends of the leaves into thin strips. Reheat soup with leaves, half-and- half, and thyme.

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