Cream of Artichoke Soup & Mushroom Toasts

May 11, 2023May 11, 20230 1
Creamy and savory Cream of Artichoke Soup & Mushroom Toasts recipe
in Soup

Prep

30 min

Cook

35 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lemon , halved
4 large firm artichokes
2 cups chicken stock or 2 cups low sodium chicken broth
2 tablespoons olive oil
1/4 cup dry white wine
2 fresh thyme sprigs
1 shallot , chopped
1 garlic clove , chopped
salt & freshly ground black pepper
1 cup milk
1/4 cup heavy cream
1 teaspoon olive oil
1/2 lb mixed fresh wild mushroom , thinly sliced
1 tablespoon minced shallot
1 teaspoon minced garlic
1/4 cup chicken stock or 1/4 cup low sodium chicken broth
salt & freshly ground black pepper
3 tablespoons unsalted butter , softened
4 slices white peasant bread , cut 1/2 inch thick

Nutrision Information

Servings Per Recipe
4
Calories
504
Sugar
9g
Fat
38g
Artichoke soup has been known to be a good cure for hangovers in Franco-American cuisine. This rich, savory, and creamy Cream of Artichoke Soup is a delight to the taste buds. The soup is made from fresh ingredients and cooked to perfection - a puree of heart-healthy Jerusalem artichokes and artichokes that are blended with silky heavy cream. It's then topped with crunchy Mushroom Toasts made with fresh, wild mushrooms sautéed in garlic, shallot, and white wine. The final flourish of unsalted butter added to the mix gives it the most indulgent flavor.

Instructions

1.Cream of Artichoke Soup:
2.Squeeze the lemon halves into a large bowl of cold water.
3.Cut off the top third of each artichoke and discard. Bend back the outer leaves of each artichoke until they snap off close to the base and peel off the tough outer ones until you reach the tender pale green ones.
4.Cut the bottom stems from each one and trim off any remaining tough green skin. Quarter the artichokes lengthwise and scrape out the chokes and prickly centers with a spoon. Trim each quarter into a neat wedge.
5.Place artichokes in the lemon water as you work.
6.Bring chicken stock to a simmer in a large saucepan, and add the artichokes, wine, thyme, shallot, and garlic.
7.Season with salt and pepper, and simmer until the artichokes are very tender, about 20 minutes.
8.Remove the thyme stems and puree the soup, adding extra stock if it is thick or cream if it is thin. Strain and return to the heat.
9.Stir in the milk, season with salt and pepper and reheat.
10.Mushroom Toasts:
11.Heat a large skillet over medium-high heat and add the olive oil.
12.When hot, add the mushrooms, shallot, garlic, and sauté for about 5 min, or until mushrooms begin to release their liquid and start to brown.
13.Add the chicken stock, salt, and pepper, and continue cooking until the liquid has reduced and the mushrooms are tender.
14.Remove the skillet from heat and add the butter in small pieces. Stir to combine and let the butter melt.
15.Toast the bread slices in a toaster or under the broiler in your oven.
16.Spoon the mushroom mixture on top of the toasts and serve immediately with the soup.

PROS

Using artichokes provides a nutritious and flavorful dish that promotes healthy digestion.

This recipe can serve up to 4 people making it a perfect dish for a small gathering or a family dinner.

CONS

This creamy soup contains heavy cream, which is high in saturated fat and cholesterol.

Mushroom toasts are loaded with butter which puts the calorie, cholesterol, and fat count quite high.

HEALTH & BENEFITS

Artichokes are packed with nutrients that help keep your liver and digestive tract healthy.
Mushrooms are high in antioxidants, and beta-glucans, which are effective in strengthening the immune system.
These dishes also contain anti-inflammatory properties that help lower the risk of cardiovascular diseases.

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