Artichoke soup with pesto

Bon Appetit 2008 4 servings

Artichoke soup with pesto
Artichoke soup with pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    Tbsp olive oil, divided

  • 3

    Tbsp grated parmessan

  • 2

    Tbsp chopped basil

  • 2

    large garlic cloves, chopped, divided

  • 1

    large onion, chopped (about 2 cups)

  • 2

    8-oz packages frozen artichoke hearts

  • 2 1/2

    cup chicken or vegetable broth

Directions

Puree 3 Tbsp olive oil, cheese, basil, and 1/4 tsp chopped garlic in mini processor until smooth. Season pesto with salt and pepper. Heat 1 Tbsp oil in heavy large saucepan over medium-high heat. Add onion and saute until soft, about 6 min. Add garlic and stir for 30 seconds. Add artichoke and broth. Bring to a boil, reduce heat to medium-low, cover and simmer until artichokes are soft (about 7 min). Working in batches, puree soup in blender until almost smooth. Strain into same saucepan, pressing solids to release liquid. Thin with additional broth by 1/4 cupfuls if desired. Season soup with salt and pepper. Season individual bowls with pesto.

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