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Artichoke
Vegan recipe made with vegetable broth and rice.
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Date: Sat, 5 Jul 1997 12:40:54 -0400 (EDT)
VEGAN Low Fat Artichoke Soup or Sauce
1 can plain artichokes coarsedly chopped (14-15 oz can which usually holds
1 large leek coarsedly chopped (use stem, exclude leaves on top)
3 small (14 1/2 oz) cans of vegetable broth or home made
1 teaspoon dried
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Vegetable or chicken stock with potato and onion. Serves four.
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Creamy Artichoke Soup with Lemony Mushrooms
It's a lovely and interesting first course, hot or cold, and goes well with chops and chicken or strong seafood. Serve fairly generous portions to 4
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Music accompanies this recipe calling for eggs and rice. Serves twenty-four.
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White rice, long grain 1-1/2 cups
Chicken or vegetable broth 2 gallons
California artichokes with stems, medium to large, cooked 24
Lemon juice, freshly squeezed 1 cup
In large saucepan over medium-high flame, combine broth and rice; bring to boil. Reduce heat to low; simmer rice in broth about
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New Orleans restaurant recipe using potato, brandy, and leeks. Serves six to eight.
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Cream of Artichoke Soup Arnaud
(From Arnaud's in New Orleans.)
6 fresh artichoke bottoms, uncooked and sliced
2/3 cup finely chopped white onions
1 leek, cleaned and diced (white part only)
1 large baking potato, peeled and diced
1 cup (1/2 pint) whipping cream
Heat 3/4 stick of butter in a
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Chicken stock with milk, flour, cayenne, and green onions. Serves eight.
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OYSTER AND ARTICHOKE SOUP
This is one of the great soups of New Orleans, one of the great
soups of all time! The original version was the gift of the late Chef
Warren LeRuth (one of countless gifts he gave us), and is now a staple on
nearly every restaurant menu in the city. Here's one version:
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Contains cornmeal, parmesan, milk, and butter. Serves six.
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Artichoke-Heart Soup (Sopa de Alcachofras)
1 small onion, chopped fine
6 tablespoons grated Parmesan cheese
Cut up artichoke hearts, add onion, and cook in water and salt until tender. Mix a little of the cold milk with the corn meal and add to soup, with the rest of the milk. Cook until it
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Made with potato, peas, lettuce, and garlic. Serves six.
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Recipes By Title By Ingredient By Category Nutrition
acidulated with the juice of 1 lemon
white part only, washed and sliced
quartered, and thinly sliced
sliced into 1/4 inch strips
Break off the tough outer leaves and slice off the top 2/3 of the remaining inner leaves.
Trim the outsides, cut
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Romano cheese with Lea and Perrins sauce, flour, butter, and celery.
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50+ Friends Club Cookbook
1 med onion (chopped fine)
3 stalks celery (chopped fine)
2 cans artichoke hearts, cut in quarters, with liquid
1 tsp. Lea and Perrins sauce (optional)
Salt and Pepper (to taste)
Additional water (about 2 cans)
Parmesan or Romano cheese
Oysters (2 doz. if large, cut
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Combines corn flour with wine vinegar and vegetable stock. Serves four.
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Hot Vegetarian Vegetables Soups Starter Hors d'oeuvre Gluten Wheat
and cut the Artichokes into even sized pieces. Place in a pan with
the stock, vinegar, salt and pepper, bring to the boil
then simmer for 30 - 40 minutes until soft.
a sieve or blend in a food processor until smooth then return
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Calling for oatmeal, soy, garlic, and rosemary.
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RecipeSource is the new home of
SOAR: The Searchable Online Archive of Recipes
and your source for recipes on the Internet.
---------- Recipe via Meal-Master (tm) v8.02
Title: CREAM OF ARTICHOKE SOUP
Categories: Soups, Appetizers, Vegetables
1 1/2 lb Jerusalem artichokes, washed
1 sm Garlic
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