Pressure Cooker Cream of Artichoke Soup Recipe
- Cuisine: Jewish
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 23m
- Ready In: 33m
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Nutritional Info
This information is per serving.
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Calories
207.2 -
Carbohydrates
12.9 g -
Cholesterol
52.0 mg -
Fat
10.6 g -
Fiber
1.6 g -
Protein
15.8 g -
Saturated Fat
5.8 g -
Serving Size
1 -
Sodium
1,041.7 mg -
Sugar
3.0 g -
Trans Fat
0 g -
Unsaturated Fat
0.3 g -
Potassium
365.4 mg
Pressure cooker cream of artichoke soup recipe. Creamy and comforting, this Cream of Artichoke Soup is a delicious and easy one-pot meal!
Artichokes and Why They are Super Healthy
Artichokes are a type of vegetable that is grown in the Mediterranean region. They are a great source of fiber, folate, and potassium. Artichokes also contain the amino acid asparagine which helps to boost your immune system.
The health benefits of artichokes are many. They include:
-Boosting your immune system
-Providing fiber for healthy digestion
-Helping with weight loss by reducing hunger and cravings
-Containing folate which helps with heart health
The Benefits Of Using A Pressure Cooker To Make Your Soups
keywords: best pressure cookers for soup, cream of asparagus soup recipe
A pressure cooker is a great kitchen appliance that allows you to make soup in a short time. The best pressure cookers for soup are usually the ones with a stainless steel pot, an aluminum or copper base, and an automatic pressure release valve.
The benefits of using a pressure cooker to make your soups are:
– It can cut cooking time by up to 70%.
– It can preserve nutrients and flavors better than other methods.
– It’s more efficient in terms of power consumption.
5 Tips for Making Pressure Cooker Cream of Artichoke Soup (Stovetop)
1. Place the pressure cooker on the stove, set it to medium heat, and add olive oil.
2. Add in the onion and celery and saute for 3-5 minutes or until they are soft.
3. Add in the garlic and cook for 1 minute more before adding in the frozen artichokes, vegetable broth, water, salt, pepper, and thyme leaves.
4. Cover with a lid and bring to a boil on high heat then reduce to low heat for 20 minutes or until all vegetables are tender
5. Remove from heat then stir in cream cheese before serving with bread
Pressure Cooker Cream of Artichoke Soup Recipe
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Ingredients
- 2 pounds (960 g) frozen artichoke hearts, thawed
- 2 cups (500 ml) water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 2 cloves garlic, peeled and minced
- 1 medium white onion, peeled and chopped
- 4 cups (1 L) vegetable broth
- 1/2 cup (125 ml) cold water mixed with 2 tablespoons cornstarch
- 1 cup (250 ml) heavy cream
- salt and freshly ground black pepper, to taste
Method
Step 1
In a food processor, combine thawed artichoke hearts. Chop. Add the water and lemon juice and process until smooth.
Step 2
Melt the butter in a 7-quart (7 L) pressure cooker turned to saute mode. Add minced garlic and chopped onion to hot butter, and cook, stirring often, until the onion begins to soften, for about 3 minutes. Pour in the artichoke mixture and vegetable broth.
Step 3
Close the pot and lock the lid. Set the machine to cook to high pressure. Set the time to cook for 12 minutes.
Step 4
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid
Step 5
Stir the cornstarch mixture into the heavy cream, then whisk into the soup. Using an immersion blender, purée the soup in the pot until smooth. Season to taste with salt and black pepper.
Step 6
Switch the cooker to saute mode. Simmer, uncovered, stirring a few times, for 15 minutes to thicken.
Step 7
Ladle the soup into soup bowls. Serve hot.
