ASPARAGUS ARTICHOKE SOUP RECIPES

VANESSA'S LAKE - ASPARAGUS, ARTICHOKE, LEEK SOUP RECIPE ...

Vanessa's Lake - Asparagus, Artichoke, Leek Soup Recipe ... image

Yummy and hearty vegan soup from www.vanesscipes.com. I like to double it and freeze it in little week-size batches.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
3 medium leeks
4 1/2 cups water
1 bunch asparagus, chopped
2 potatoes, peeled and diced
1 1/2 teaspoons italian seasoning
2 tablespoons rice wine vinegar
1 (16 ounce) can white beans, drained and rinsed
1 (16 ounce) can artichokes, drained and rinsed
salt and pepper
garlic powder

Steps:

Heat olive oil in a large soup pot.
Add the leeks and cook until wilted.
Add water, asparagus, potatoes, seasoning, and vinegar. Simmer until potatoes are tender.
Remove from heat. Add beans and artichoke. Blend soup in batches in blender. Rehead and serve.
(For non-vegan soup, add cooked chicken. The soup is nice and thick, but if you want it chunkier than just blend only half the soup).

Nutrition Facts : Calories 365.4, FatContent 4.4, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 155, CarbohydrateContent 69.9, FiberContent 17.6, SugarContent 5, ProteinContent 18

CREAM OF ARTICHOKE SOUP RECIPE - FOOD.COM

Cream of Artichoke Soup Recipe - Food.com image

My dd's most favorite food in all the world is artichokes. Because of this we took an old recipe for another cream of veggie soup and revamped it for artichokes.

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 8 cups, 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 cup onion, chopped
1/2 cup celery, chopped
4 cups chicken broth or 4 cups vegetable stock
2 (14 ounce) jars artichoke hearts, drained and chopped
1 large carrot, thinly sliced
1/2 teaspoon thyme
1 tablespoon parsley
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup half-and-half
1/2 cup parmesan cheese, freshly grated

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.

Nutrition Facts : Calories 207.7, FatContent 12.6, SaturatedFatContent 5.8, CholesterolContent 24.3, SodiumContent 724, CarbohydrateContent 17.2, FiberContent 9.3, SugarContent 2.9, ProteinContent 9.1

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