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Easy Artichoke Soup

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Submitted by: Kimberly Fay

 

Artichokes and crab or shrimp, in a rich and creamy soup, topped with parmesean cheese and garlic flavored olive oil.
 

Ingredients

  • 1 can artichoke bottoms rinsed well and drained
  • 1 Tablespoon unsalted butter
  • 1 cup chopped white onion
  • 2 Tablespoons chopped garlic
  • 4 cups chicken stock
  • 1 cup heavy cream
  • Salt and cayenne pepper
  • 1/2 pound cooked and cleaned lump crabmeat or cooked cleaned and deviened small shrimp
  • 1 Tablespoon finely shredded mozzarella or fresh parmesan cheese, optional
  • 1/2 teaspoon garlic seasoned olive oil, optional

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Method

Put artichokes in a large saucepan and cover with cold salted water. Bring to a boil and reduce heat to medium. Simmer about 15 minutes, until tender and the leaves detach easily. Drain and set aside until they are cool enough to handle. Remove the leaves and the fibrous center around the artichoke hearts, and discard. Set two hearts aside for garnish and chop the remaining three into large pieces. Melt butter in a saucepan set over medium heat. Add onion and garlic and sweat until well softened, 8 to 10 minutes. Add chopped artichokes and cook for three minutes longer. Add stock and cream and bring to a boil. Transfer soup to a blender in batches and puree until smooth. Pass through a medium-fine strainer into a clean saucepan, season with salt and cayenne pepper, and keep warm. Over each serving of soup, sprinkle one tablespoon finely shredded mozzarella or fresh parmesan cheese, then seafood. Or drizzle about 1/2 teaspoon garlic seasoned olive oil on top and then add seafood. Variation: If you prefer to use fresh artichokes rather than canned, proceed as follows. Put three well rinsed and drained artichokes in a large saucepan and cover with cold salted water. Bring to a boil and then turn down the heat to medium. Simmer the artichokes for about 15 minutes, until tender and the leaves detach easily. Drain the artichokes and set aside until they are cool enough to handle. Remove the leaves and the fibrous center around the artichoke hearts, and discard. Chop hearts into large pieces.

 

Notes:

 

Number of Servings: 7

 

Submitted by: Kimberly Fay ()

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