Vegan Instant Pot: Artichoke Soup with Garlic Bread Croutons Recipe

Vegan Instant Pot: Artichoke Soup with Garlic Bread Croutons Recipe - This creamy, silky soup is just like the version at Duarte’s Tavern in Pescadero, California (minus the dairy, of course). If you haven’t tried artichoke soup before, you’ve definitely got to give this Central Coast specialty a try. Serve it with garlic bread croutons for dipping and swiping up the last drops of soup.

Serves 4 as a First Course
Vegan Instant Pot: Artichoke Soup with Garlic Bread Croutons Recipe

Ingredients for Vegan Instant Pot: Artichoke Soup with Garlic Bread Croutons Recipe:

Soup
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 large shallot, thinly sliced
  • 2 ribs celery, thinly sliced
  • ½ teaspoon fine sea salt, plus more as needed
  • ¼ teaspoon freshly ground black pepper
  • 1 cup low-sodium vegetable broth
  • 1 (12-ounce) bag frozen artichoke hearts
  • 1 cup unsweetened nondairy milk

Garlic Bread Croutons
  • ½ sourdough baguette, cut into ¾-inch slices
  • 1 clove garlic, cut in half
  • 1 tablespoon extra-virgin olive oil
  • Lemon wedges for serving

Directions for Vegan Instant Pot: Artichoke Soup with Garlic Bread Croutons Recipe:

  1. To make the soup: Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling but not browned. Add the shallot, celery, salt, and pepper and sauté for 3 minutes, until the shallots are softened.
  2. Stir in the broth, using a wooden spoon to nudge any browned bits from the bottom of the pot. Add the artichokes in an even layer. They do not need to be completely submerged in the broth.
  3. Secure the lid and set the Pressure unleash to sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 5 minutes at high pressure. (The pot can take concerning ten minutes to return up to pressure before the cooking program begins.)
  4. While the soup is cooking, make the garlic bread croutons: Rub the baguette slices with the cut sides of the garlic clove, then drizzle the bread with the oil. Toast in a toaster oven or under a broiler until golden brown, about 5 minutes. Set aside.
  5. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, remove the inner pot from the housing and pour the contents into a blender. Add the nondairy milk and puree until smooth. Taste for seasoning and add a lot of salt, if needed.
  6. Pour the soup into bowls and serve warm, with the croutons and lemon wedges on the side.

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