any artichoke soup recipes?

[Guest guest]

I've got a giant jar of artichoke hearts in water and no idea what to

do with them. I'd love a great recipe for artichoke soup if anyone

has.I haven't been able to find anything vegan-friendly and soy-free

online.

TIA

Melissa

[Guest guest]

We have these recipes in the files. It appears the poster made the

first recipe soy free if you read the notes under the ingredients. The

second does contain sour cream but you could probably use an cashew or

sunflower seed sour cream (see Dairy Alternatives).

 

 

Quick and Easy Artichoke Heart Soup

Source: Complete Candida Yeast Guidebook, Jeanne Marie Martin with

Zoltan P. Rona, M.D.

 

 

1 cup artichoke hearts packed in water, drained and chopped

(I used 1 cup of frozen hearts, steamed and didn't chop them)

2 cups milk -OR- 1 3/4 cup milk substitute and 2 oz (57 g) tofu,

steamed

(I used 2 cups of water and some veggie broth powder)

1 Tbsp (3 tsp) dried parsley

1 Tbsp (3 tsp) finely chopped raw onion

(I took some layers off a quarter of an onion, no chopping)

1 to 2 Tbsp (3 to 6 tsp) GF tamari soy sauce (I omitted)

1 small garlic clove, minced (I opted not to chop)

1 tsp dried basil

1/2 tsp each sea salt and dried dill weed

couple dashes ground nutmeg

several dashes each sea kelp and cayenne pepper

optional: 1 Tbsp (3 tsp) olive oil

optional: 1/2 bunch spinach, steamed until tender

(I used frozen spinach, didn't steam it, about 1 cup)

 

 

1. Blend all ingredients in a blender until smooth (took a few

minutes). Try to use one or both optional ingredients if milk

substitute is used (I used both).

 

2. Heat the soup on medium heat until it comes to a boil. Turn the

heat to low and simmer 25 to 30 minutes, or until the flavors balance

and the sharp edge is off the onion and garlic.

 

3. Serve hot with a whole grain and/or legume dish with a salad if

desired.

 

 

 

NOTE: After letting it come to a boil, I added the small amount

(~3Tbsp/9tsp) of a dry wild rice/brown rice blend that I had in the

cabinet and added a handful of unhulled sesame seeds for some calcium.

I let it cook about an hour on low. One of my 3 year old twins just

got perturbed with me because he and I ate it all. Kid tested, mother

approved! Enjoy, this is a good one.

 

 

Serves 3 to 4.

 

 

 

 

Chilled Artichoke Soup

 

 

1 tablespoon (3 tsp) olive oil

1 onion, finally chopped

1 garlic clove, finely minced

two 800 g (28 oz) cans artichoke hearts, drained and roughly chopped

600 ml (20 fl oz) vegetable broth

150 ml (5 fl oz) vegan sour cream

2 tablespoons (6 tsp) fresh thyme leaves, finely minced

2 sun-dried tomatoes, in thin strips (optional, as garnish)

 

 

1. Warm the olive oil in a large saucepan and saute the onion and

garlic just until they are softened, but not browned.

 

2. Add the artichoke hearts and vegetable broth to the mixture.

 

3. Bring to the boil, then reduce the temperature to a simmer;

partially cover the pan and allow to simmer for 3 minutes.

 

4. Remove from heat, and puree the mixture with a hand blender or food

processor until smooth.

 

5. Return to the saucepan and allow to cool completely.

 

6. After it is cooled, add the sour cream and the thyme.

 

7. Place in the refrigerator, covered, for 3 to 4 hours before serving.

 

8. When serving, garnish each bowl with sun-dried tomato strips, if

desired.

 

 

Serves 4.

 

 

 

, " mbmcneese "

<mbmcneese wrote:

>

> I've got a giant jar of artichoke hearts in water and no idea what to

> do with them. I'd love a great recipe for artichoke soup if anyone

> has.I haven't been able to find anything vegan-friendly and soy-free

> online.

> TIA

> Melissa

>

[Guest guest]

Artichoke Heart Soup Recipe

From the " Moosewood Restaurant Daily Special "

 

 

1 tablespoon (3 tsp) olive oil

1 cup thinly sliced onion

4 garlic cloves, minced

2 celery ribs, with leaves

14 ounces (400 g) artichokes, drained

1 cup chopped tomato

2 cups peas, fresh, frozen, canned

8 cups garlic stock -OR- vegetable stock

1 tablespoon (3 tsp) lemon juice

1 to 2 tablespoons (3 to 6 tsp) chopped fresh basil (1/2 tsp dried)

1 teaspoon salt

1/4 teaspoon black pepper

vegan parmesan cheese, to serve (optional)

chopped fresh parsley, to serve (optional)

 

 

1. Warm the oil in a large non-reactive soup pot and saute onions and

garlic on medium heat for about 5 minutes, until lightly browned,

stirring occasionally.

 

2. Meanwhile, thinly slice the celery to make about 1 cup and cut the

artichoke hearts into eighths. When the onions are golden brown, add

the artichoke hearts and celery and cook for 5 minutes, stirring.

 

3. Stir in the tomatoes and peas and gently simmer for about 5 more

minutes.

 

4.Add the stock, lemon juice, basil, salt, and pepper, increase the

heat to medium-high, and cook for about 10 minutes.

 

4. Serve and top with parmesan and parsley.

 

 

 

Serves 6.

 

 

 

 

Simple Artichoke Soup

Source: Recipezaar

 

 

14 ounce (400 g) can water-packed artichoke hearts

14 ounce (400 g) can vegetable broth

1 tablespoon (3 tsp) olive oil

1 tablespoon (3 tsp) GF flour

1/4 teaspoon cayenne

1/4 teaspoon ground thyme

1/4 teaspoon garlic powder

 

 

1. Drain and rinse the artichokes.

 

2. Put artichokes and vegetable broth in blender or food processor and

blend until completely liquid.

 

3. Warm Olive Oil in a saucepan on med-high heat. Add flour and stir

constantly until starting to turn brown. Slowly add the artichoke

broth a little bit at a time, stirring constantly so that it doesn't

become lumpy.

 

4. Add spices to taste. Cook for 5 minutes. Serve hot.

 

 

Serves 2.

 

 

 

White Bean & Artichoke Soup

Source: Recipezaar

 

 

1 tablespoon (3 tsp[) olive oil

2 cups vegetable broth (-OR- 1 cube vegetable bouillon dissolved in

2 cups hot water)

2 cups small white beans (canned -OR- cooked)

13 ounce (370 g) jar artichoke hearts, chopped (packed in water,

drained)

1 roasted red pepper, chopped and drained (packed in water)

1/2 medium onion, chopped

4 garlic cloves, minced

lemon juice (one small lemon's worth)

2 sage leaves, chopped

1 bay leaf

1/2 teaspoon salt

salt and black pepper, to taste

 

 

1. In a stockpot over medium-high heat, saute onion in the olive oil

until translucent, around 3 to 5 minutes.

 

2. Add the pepper, artichoke hearts, garlic, salt, roasted red pepper,

sage, and bay leaf. Stir for 1 minute.

 

3. Add the vegetable broth and beans. Bring to a boil. Reduce heat and

simmer for five minutes or until the beans are heated through.

 

4. In batches, transfer soup to a blender and puree until smooth, or

use an immersion blender right in the pot.

 

5. Add soup back to stockpot and stir in lemon juice. Adjust the salt

and pepper to taste.

 

 

Serves 6.