Artichoke Soup With Pesto
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
53
Spice
60
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil (divided)3 tbsps
Grated Parmesan Cheese2 tbsps
Basil (chopped fresh)2 large
Garlic Cloves (chopped, divided)Directions:
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
3
Heat 1 tablespoon oil in heavy large saucepan over medium-high heat
4
Add onion and sauté until soft, about 6 minutes
5
Add all remaining garlic; stir 30 seconds
6
Add artichokes and 2 1/2 cups broth
7
Bring to boil, reduce heat to medium-low, cover, and simmer until artichokes are soft, about 7 minutes
8
Working in batches, puree soup in blender until almost smooth
9
Strain into same saucepan, pressing on solids to release liquid
10
Thin with additional broth by 1/4 cupfuls if desired
11
Season soup with salt and pepper
12
Divide among bowls; drizzle with pesto
13
Puree 3 tablespoons oil, cheese, basil, and 1/4 teaspoon chopped garlic in mini processor until smooth
14
Season pesto with salt and pepper
15
Heat 1 tablespoon oil in heavy large saucepan over medium-high heat
16
Add onion and sauté until soft, about 6 minutes
17
Add all remaining garlic; stir 30 seconds
18
Add artichokes and 2 1/2 cups broth
19
Bring to boil, reduce heat to medium-low, cover, and simmer until artichokes are soft, about 7 minutes
20
Working in batches, puree soup in blender until almost smooth
21
Strain into same saucepan, pressing on solids to release liquid
22
Thin with additional broth by 1/4 cupfuls if desired
23
Season soup with salt and pepper
24
Divide among bowls; drizzle with pesto