{"id":927,"date":"2023-10-26T11:35:11","date_gmt":"2023-10-26T10:35:11","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=927"},"modified":"2023-10-26T11:35:11","modified_gmt":"2023-10-26T10:35:11","slug":"lemony-tuscan-artichoke-soup","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/927","title":{"rendered":"Lemony Tuscan Artichoke Soup"},"content":{"rendered":"\n
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Tuscan artichoke soup is lemony, creamy, satisfying, and ready in 30 minutes. A quick vegetarian lunch or dinner with a Mediterranean vibe.<\/p>\n<\/blockquote>\n\n\n\n

(From https:\/\/theviewfromgreatisland.com\/lemony-tuscan-artichoke-soup\/<\/a>)<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
    \n
  • 2\u00a0Tbsp\u00a0extra virgin olive oil<\/li>\n\n\n\n
  • 3 stalks celery, diced<\/li>\n\n\n\n
  • 1 medium yellow onion, diced<\/li>\n\n\n\n
  • 4 cloves garlic (2 if very large) minced or crushed<\/li>\n\n\n\n
  • pinch\u00a0red pepper flakes<\/li>\n\n\n\n
  • 28 ounces canned artichoke hearts (2 14-ounce cans) drained and chopped<\/li>\n\n\n\n
  • 1\/2 cup marinated sun dried tomatoes, sliced<\/li>\n\n\n\n
  • 32\u00a0ounces\u00a0chicken stock or broth (you can add more if you want a thinner soup)<\/li>\n\n\n\n
  • 1 Tbsp lemon juice (1\/2 lemon)<\/li>\n\n\n\n
  • salt and fresh cracked black pepper<\/li>\n\n\n\n
  • 1 cup packed fresh spinach. Use baby spinach or slice regular spinach into thinner shreds.<\/li>\n\n\n\n
  • 1\/2\u00a0cup\u00a0heavy cream<\/li>\n\n\n\n
  • 1\u00a0cup\u00a0shredded or grated Asiago or Parmesan cheese<\/li>\n<\/ul>\n\n\n\n

    Instructions<\/h3>\n\n\n\n
      \n
    • Heat the olive oil in a large soup pot or Dutch oven and saute the celery, onion, garlic, and red pepper flakes for about 5 minutes to soften, stirring often.<\/li>\n\n\n\n
    • Add the artichokes to the pan, along with the sun-dried tomatoes, chicken stock, and lemon juice. Bring to a simmer and simmer for another 5 minutes.<\/li>\n\n\n\n
    • Stir the spinach into the soup, and then add the cream. Bring back to a simmer. Add salt and fresh cracked pepper to taste.<\/li>\n\n\n\n
    • Off the heat stir in the cheese, and serve topped with a little more cheese and fresh cracked pepper.<\/li>\n<\/ul>\n\n\n\n

      Variations<\/h3>\n\n\n\n
        \n
      1. Substitute kale for spinach:<\/strong> Tuscan cuisine features lots of kale. Traditionally, Tuscan soups like \u201cRibollita\u201d and \u201cPappa al Pomodoro\u201d use kale, particularly the variety known as \u201cLacinato\u201d or \u201cTuscan kale.\u201d<\/li>\n\n\n\n
      2. Use fresh artichoke hearts<\/strong>: prep them and keep in a lemon water bath to prevent oxidation.<\/li>\n\n\n\n
      3. Use an immersion blender to puree the soup<\/strong>: you can either puree it completely, or just partially. This is a good alternative if you plan to leave out the cream. The soup will be thick and hearty ~ be sure to serve with rustic\u00a0croutons!<\/li>\n\n\n\n
      4. Add diced potatoes or creamy canned cannellini beans<\/strong> for an extra hearty Tuscan artichoke soup.<\/li>\n\n\n\n
      5. Add Italian seasoning<\/strong>: I didn\u2019t find it necessary but add a teaspoon or so if you like. Crumble it between your fingers when adding it to the pot to revive the aroma.<\/li>\n\n\n\n
      6. Add a can of diced tomatoes<\/strong> along with the stock.<\/li>\n\n\n\n
      7. Use veggie stock to make this meal vegetarian.<\/strong><\/li>\n\n\n\n
      8. Use veggie stock, vegan cheese, and cashew cream to make it vegan.<\/strong><\/li>\n\n\n\n
      9. Add shredded rotisserie chicken<\/strong> when you add the spinach in step 3.<\/li>\n\n\n\n
      10. Add crumbled Italian sausage:<\/strong> brown the sausage before you start with step 1, then remove to a plate and proceed with the recipe. Add it back in when you add the stock, etc., in step 2.<\/li>\n\n\n\n
      11. Garnish with crumbed bacon or crispy prosciutto.<\/strong><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

        Tuscan artichoke soup is lemony, creamy, satisfying, and ready in 30 minutes. A quick vegetarian lunch or dinner with a Mediterranean vibe.<\/p>\n","protected":false},"author":2,"featured_media":928,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[214,39,11,10,185],"class_list":["post-927","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-artichoke","tag-lemon","tag-main","tag-starter","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/927","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=927"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/927\/revisions"}],"predecessor-version":[{"id":929,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/927\/revisions\/929"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/928"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}