Cajun Artichoke Soup?!
Thanks in advance for your help!!!
Answers: I'm looking for a specific recipe. It's got a light creamy broth (I know that sounds contradictory), it's mildly spicy (kind of kicks in from the middle to the end of the bowl), and there's just a hint of lemon in - so faint you have to identify it. I used to get it at a Cajun restaurant called Magnolia Cafe, which is now closed. I've found so many recipes for Oyster Artichoke Soup, but that's not it. Those sound pretty heavy by comparison.
Thanks in advance for your help!!!
19 oz Artichoke hearts drained
1 1/2 c Chicken broth
1 T Lemon juice
1/2 t Salt
1 tsp cayenne pepper
1 c 18% table cream
1 ea Thin slices of lemon
Puree artichokes and chicken broth. Place in saucepan with lemon
juice, salt and pepper. Heat just to boiling. Remove from heat and
stir in cream. Chill Soup. If hot is required, reheat, but to not
boil. Garnish with lemon slices
Artichoke Soup
1/4 lb butter
1 bunch shallots chopped
4 tbs flour
2 cans chicken broth soup
1 small carton fresh sliced mushrooms
1 can chopped artichoke hearts
1-1/2 cups half & half
1 pinch of thyme
4 cloves garlic minced
2 bay leaves
Saute onions and garlic in butter, add flour and broth, slowly stirring constantly until smooth. Add artichokes and fresh mushrooms. Stir in half and half to desired consistency. Add remaining seasonings and cook slowly while covered for 1-1/2 to 2 hours.
Artichoke Soup
8 medium artichokes, washed and trimmed
1 quart water
2 cups chicken stock
1 bunch scallions, chopped
1 teaspoon lemon juice
2 cups light cream
Salt and pepper, to taste
In a large kettle, place the artichokes, water, chicken stock and scallions. Bring to a boil and cook, covered, for 45 minutes.
Drain and cool artichokes, reserving cooking liquid. Scrape off the tender parts from bottoms of leaves and remove hearts. Purée scrapings in a blender or food processor, adding cooking stock and lemon juice. When cool, add cream and seasonings.
just add 1 tsp hot pepper flakes to this and i think it would come close to the heat you are looking for
,just tweek it til its right
the link below has many others to look at hope this helps
Check out gumbopages.com. I think you are referring to the oyster-artichoke soup. Lived in New Orleans for several years and this is a soup I loved to eat. I have had it with the addition of some lemon zest. And the soup isn't terribly heavy.
Artichoke Soup
19 oz Artichoke hearts drained
1 1/2 c Chicken broth
1 tb Lemon juice
1/2 ts Salt
Tobasco...to taste
1 Dash of white pepper
1 c table cream
1 Thin slices of lemon
Instructions:
Puree artichokes and chicken broth. Place in saucepan with lemon juice,hot sauce,
salt and pepper. Heat just to boiling. Remove from heat and stir in cream.
Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon
slices. Yield 4-6 servings.