MobiRecipe

How To make Cream Of Artichoke Soup

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2 tb Vegetable oil
2 md Onions, chopped
1/2 ts Rosemary
1 1/2 lb Jerusalem artichokes, washed
1 3/4 pt Water
1 tb Oatmeal
1 sm Garlic clove, crushed
2 tb Soy sauce
Salt Heat oil & saute the onion & rosemary for 5 minutes. Add the artichokes & water & bring to a boil. Reduce heat, cover & simmer for 30 minutes. Blend the soup till smooth with the garlic, soy sauce & salt. Reheat to serve.

How To make Cream Of Artichoke Soup's Videos

Jerusalem Artichoke Soup - DIY

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Recipe - Serves 6:

1 x onion, peeled and chopped
2 x leeks, roughly chopped
2 x large carrots, peeled and chopped
3 sticks of celery, roughly chopped
1 kg of Jerusalem Artichokes washed and / peeled and roughly chopped
1 x bay leaf
1l full cream milk
Salt and pepper
200g butter

Method:
Heat butter in a large pot, add the onions, carrots, celery & leeks. Sauté until golden brown. Add the bay leaf and the Jerusalem artichokes, stir through and then add the milk.
Cook for about 30 - 40 mins until the veggies are soft.
Remove the bay leaf and blend soup until smooth. Pass through a sieve and return to the pot. Season to taste and re heat.

Creamy Artichoke Soup: A Delightful Blend of Flavor and Texture | eattingwell

#eattingwell : Indulge in the exquisite flavors of our Creamy Artichoke Soup. This velvety-smooth delight combines the earthy richness of artichokes with aromatic onions and garlic, creating a symphony of taste that will captivate your palate. With its delicate balance of savory broth and tender artichoke hearts, this soup offers a luxurious and comforting experience. For an added touch of indulgence, a hint of cream adds a luscious creaminess to the blend, elevating the flavors to new heights. Whether enjoyed as a starter or a satisfying main course, our Creamy Artichoke Soup promises to tantalize your taste buds and leave you craving for more. Garnished with fresh parsley or chives, it's not only a feast for the senses but also a sight to behold. Experience the magic of artichokes in every spoonful with our Creamy Artichoke Soup—a culinary masterpiece that will leave you longing for another bowl.
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Creamy Spinach Artichoke Soup

Creamy Spinach Artichoke Soup

Artichoke Cream Recipe

✅ Full recipe

This Italian Artichoke Cream has so many uses! It’s made with tender artichoke hearts, creamy ricotta, Parmesan, basil and garlic. All these delicious ingredients work together to let the flavor of the artichokes truly shine. Elevate your sandwich spread, used as a dip, spread on crostini, bruschetta, antipasto or mix with hot pasta.

ARTICHOKE SOUP (Last Supper)

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INGREDIENTS:
Yields: about 8 bowls
1/2 of a large onion
5 garlic cloves
3 Tbsp (45mL) Olive oil
3Tbsp of butter
2 14oz cans (792g) of artichoke hearts (NOT IN OIL)
1 large russet potato, peeled and cut into 1/2 inch cubes
1 Tbsp (20g) of salt (to taste)
2 tsp (15g) of pepper (to taste)
6 cups (1425mL) of chicken stalk
2 cups (475mL) of heavy cream

DIRECTIONS:
Add oil, butter, onion, and minced garlic to a pot. Sweat out onions and garlic for a few minutes./ Strain your artichoke hearts and then add them to your pot. Let cook for a few minutes.
Then add in your salt, pepper, and chicken stock. Bring your mixture to a boil and then reduce to a simmer. Let cook for 10-15 minutes.
Next add in your potatoes and heavy cream. Let cook for another 15 minutes or until the potatoes are fully cooked. Make sure to taste to make sure you don't need anymore seasoning.
Blend your soup using a blender or immersion blender.
Garnish with either a little olive oil, sour cream, or marscapone cheese.

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