Quick and Easy Artichoke Soup

Submitted by Maito

"This is a tangy and thick soup that makes a wonderful and elegant appetizer or first course. Created for RSC. Thank you to Mom2Rose for putting this in her best of 2009 cookbook!"

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 4 bowls
• Serves: 4

ingredients

• 1⁄2 tablespoon olive oil
• 1⁄8 white onion, finely chopped
• 1 garlic clove, minced
• 1 shallot, minced
• 2 cups marinated artichoke hearts, drained and finely chopped
• 1 1⁄4 cups chicken broth or 1 1/4 cups vegetable broth
• 1⁄4 cup champagne or 1/4 cup white wine
• 1 tablespoon brandy
• 3 tablespoons parmesan cheese, grated (fresh) or 3 tablespoons asiago cheese
• fresh ground pepper
• sugar, if desired
• fresh Italian parsley (to garnish) or dill (to garnish)
• nonfat plain yogurt (optional) or nonfat sour cream (optional)

directions

1. Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
2. Add artichoke hearts, stock, wine, and brandy.
3. Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
4. Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.

Reviews

[Engrossed]

GREAT! I LOVED this Tangy Zesty Elegant soup! I made it as directed with veggie broth, dry vermouth and cognac. I added some salt and a Splenda packet. I enjoyed it topped with a asiago cheese mix which really brought it over the top. I had finely chopped everything in my mini food processor so didn't mind the texture. I liked that the vermouth and brandy just enhanced the flavor instead of overpowering it. Made for the Please Review tag game.

 

[Annacia]

A really marvelous soup. I made this for lunch yesterday and I'm so glad that I made the full amount so I have more to enjoy. Great flavor and body offered here. I'll have to get more artichokes soon!

 

[Mom2Rose]

Maito - this is delicious!! I love the flavor combination!! Thank you for sharing!

 

[Chef floWer]

5 Star - Little Miss (DD) and I ate this for lunch, after busy morning. We both really enjoyed the soup, very yummy. I added an extra step because Little Miss didn't like the texture of the artichoke hearts so I pureed the soup. I also substituted the brandy for a drop of brandy extract. We added cheese, pepper, parsley and yogurt for the toppings and it all taste great together - Thank you RSC #11 Chef.

 

[NurseJaney]

*PAC Spring2008* DH and I had this for lunch -- made 1/2 recipe. I used vegetable broth, white wine, and 1 Tbsp. brandy - and we had a small glass of white wine, just to celebrate Thursday. I used the European chopper on the marinated artichoke hearts, and the submersion blender after it simmered. It was a nice rich flavor, but we decided that the spoonsful with sour cream added a tad of taste. Will likely add a few Tbsp. of cream to the pot next time. Thanks for posting, Maito