Artichoke soup with pesto

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Added Dec 29th, 08 by Naveen Mann
  • 1 recipe submitted


  • Categories: Appetizers, Soups & Stews, Vegetables
  • Servings: 4 change
  • Calories per serving: 229
  • Prep Time: 10 mins
  • Cook Time: 20 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 22911%
Fat 17g26%
Cholesterol 9mg3%
Sodium 547mg 23%
Carbohydrates 14g11%

More facts>>

FoodConnect Nutritionals

Ingredients

	Array
(
    [0] => Array
        (
            [ab613628-8dc5-4bc4-29f9-28e48fed8bea] => Array
                (
                    [title] => oil, olive, extra virgin
                    [ingredientid] => 22450
                    [ingredientuuid] => ab613628-8dc5-4bc4-29f9-28e48fed8bea
                    [quantity] => 4.00
                    [measure] => tablespoons
                    [title_custom] => extra-virgin olive oil
                    [componentid] => 0
                    [method] => divided
                )

            [7d48fb75-6ea9-34a4-655e-a658cbba6be3] => Array
                (
                    [title] => cheese, parmesan, grated
                    [ingredientid] => 7448
                    [ingredientuuid] => 7d48fb75-6ea9-34a4-655e-a658cbba6be3
                    [quantity] => 3.00
                    [measure] => tablespoons
                    [title_custom] => Parmesan cheese
                    [componentid] => 0
                    [method] => grated 
                )

            [5b75f060-2be6-3494-b18a-9882983e6a4a] => Array
                (
                    [title] => herb, basil, fresh, leaves, chpd
                    [ingredientid] => 17928
                    [ingredientuuid] => 5b75f060-2be6-3494-b18a-9882983e6a4a
                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => fresh basil
                    [componentid] => 0
                    [method] => chopped
                )

            [2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
                (
                    [title] => garlic, cloves, fresh
                    [ingredientid] => 16875
                    [ingredientuuid] => 2faa4583-21b4-61e4-0d57-4c79c096943e
                    [quantity] => 2.00
                    [measure] => each
                    [title_custom] => garlic cloves
                    [componentid] => 0
                    [method] => chopped, divided
                )

            [3031d929-5f50-8c34-d519-b5b8eaaa2845] => Array
                (
                    [title] => onion, white, fresh, lrg, whole
                    [ingredientid] => 22744
                    [ingredientuuid] => 3031d929-5f50-8c34-d519-b5b8eaaa2845
                    [quantity] => 1.00
                    [measure] => each
                    [title_custom] => large onion
                    [componentid] => 0
                    [method] => chopped (about 2 cups)
                )

            [d173a751-aec4-4e64-8552-76c2e3c69231] => Array
                (
                    [title] => artichokes, hearts, fzn
                    [ingredientid] => 324
                    [ingredientuuid] => d173a751-aec4-4e64-8552-76c2e3c69231
                    [quantity] => 2.00
                    [measure] => each
                    [title_custom] => 8-ounce packages frozen artichoke hearts
                    [componentid] => 0
                    [method] => thawed
                )

            [dd41fcde-de12-6a14-8d54-d37b3b0d9371] => Array
                (
                    [title] => broth, chicken, low sod, cnd
                    [ingredientid] => 4106
                    [ingredientuuid] => dd41fcde-de12-6a14-8d54-d37b3b0d9371
                    [quantity] => 2.50
                    [measure] => cups
                    [title_custom] => (or more) low-salt chicken broth or vegetable broth
                    [componentid] => 0
                    [method] => 
                )

        )

)

  • 4 tablespoons extra-virgin olive oil divided
  • 3 tablespoons Parmesan cheese grated
  • 2 tablespoons fresh basil chopped
  • 2 garlic cloves chopped, divided
  • 1 large onion chopped (about 2 cups)
  • 2 8-ounce packages frozen artichoke hearts thawed
  • 2 1/2 cups (or more) low-salt chicken broth or vegetable broth

Recipe Method

1. Puree 3 tablespoons oil, cheese, basil, and 1/4 teaspoon chopped garlic in mini processor until smooth.

2. Season pesto with salt and pepper. Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion and saute until soft, about 6 minutes. Add all remaining garlic; stir 30 seconds. Add artichokes and 2 1/2 cups broth. Bring to boil, reduce heat to medium-low, cover, and simmer until artichokes are soft, about 7 minutes.

3. Working in batches, puree soup in blender until almost smooth. Strain into same saucepan, pressing on solids to release liquid. Thin with additional broth by 1/4 cupfuls if desired.

4. Season soup with salt and pepper. Divided among bowls; drizzle with pesto.

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