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Video: Comfort food! Giada’s stuffed artichoke soup

  1. Closed captioning of: Comfort food! Giada’s stuffed artichoke soup

    >>> we are back at 8:51 with today's kitchen doing cooking with the incredible giada.

    >> that's right.

    >> that's right. she is going to cook something.

    >> she is a today contributor and she is warming us up with fall soups.

    >> can you not cook?

    >> i cook a little bit but not really.

    >> you have a daughter that loves to cook, though.

    >> yeah, she loves to cook. she has a little website.

    >> okay. this is for catherine.

    >> i follow instructions well.

    >> i'm going to give you some.

    >> okay.

    >> will you top it for me.

    >> top it?

    >> so the idea is stuffed artichoke soup. you can touch it.

    >> okay.

    >> so make it look like that.

    >> so basically you take all the things from the stuffing of an artichoke.

    >> put whatever you want . this is all you have to choose from.

    >> okay.

    >> i'm going to get started. leaks, a little olive oil and you guys know what leeks are?

    >> well, a lot of people use onions and you like leeks.

    >> matt did his homework. i only like to use the white part. this is fibrous and chop it up. it's sweeter for artichokes because they tend to be sweet. so i use frozen artichokes. you can use fresh but you aren't going to want to clean them. maria for sure isn't going to want to. you let it cook and puree it.

    >> that's it? i thought it was going to be hard.

    >> the ingredients are salt, pepper, chicken broth , artichoke.

    >> yeah.

    >> what i do is really it's the potatoes that have to cook, a make it nice and creamy and blend it all together.

    >> good.

    >> okay. you have another soup now.

    >> this is more up your alley mat. so it's panchetta and onions.

    >> maria is saying all the italian words in my eyes.

    >> it's an italian cook.

    >> is that all the fat of the panceta in there?

    >> all the fat. it's good. canned tomatoes and rye bread . it gives it a nice texture.

    >> you said frozen tomatoes and bread.

    >> no, i said canned tomatoes .

    >> canned tomatoes .

    >> you already made a mistake.

    >> basil to make it spicier and chicken broth and let this cook for 20 minutes . a little under actually.

    >> this is a whole meal.

    >> this is a whole meal.

    >> is it okay to keep it in the fringe?

    >> a week, yeah, you can freeze them if you want to and then just defrost them.

    >> and they're healthy.

    >> they're healthy.

    >> what do you have there? this is the soup and -- can you say? it.

    >> yogurt.

    >> and then i just take a little and -- actually maria , why don't you do it?

    >> thank you.

    >> you get to do something too.

    >> you said you couldn't cook.

    >> that's right.

    >> there you go.

    >> she can garnish. and then a little bit of basil right on top. see how nice that is? then a lemon chicken soup. a friend made it when i had jade. in fact, would you like to try it? natalie came in earlier and got a bowl of it. this might not be up your alley matt. but maria might like it.

    >> go for the tomato.

    >> i'm going to end up with a noodle hanging down my chin. it is a little spicy. it's good, though. it really is. thank you so much. and can we say thank you to you mar yee i can

TODAY recipes
updated 10/17/2013 6:10:44 PM ET 2013-10-17T22:10:44

Recipe: Tomato soup with pancetta

Ingredients
  • 1 tablespoon olive oil
  • 3 ounces pancetta, chopped
  • 1 small onion, chopped
  • 3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
  • 6 cups canned low-salt chicken broth
  • 1 (28-ounce) can diced tomatoes with juices
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 1/4 cup mascarpone cheese
  • 1/4 cup sour cream
Preparation

Heat the oil in a heavy large pot over medium heat. Add the pancetta and sauté until crisp and golden, about 5 minutes. Add the onion and sauté until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Sauté until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.

Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.

Serving Size

Makes 6 servings

Recipe: Stuffed artichoke soup

Ingredients
  • For soup:
  • 2 tablespoons extra-virgin olive oil
  • 2 leeks, white part only, washed well and chopped
  • 1 clove garlic, minced
  • 1 small potato, peeled and chopped
  • 1 (8-ounce) package frozen artichoke hearts, thawed
  • 2 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons softened mascarpone cheese
  • For stuffed topping:
  • 3 tablespoons chopped flat leaf parsley
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped basil
  • 1 teaspoon grated lemon zest
  • 3/4 pound Roma tomatoes, seeded and chopped
  • 2 tablespoons drained and rinsed capers
  • 3 ounces Italian bread croutons*
Preparation

For soup:

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld immersion blender (can also be done in batches with a blender*), puree the vegetables. Add the 2 tablespoons mascarpone and blend again to combine.

Ladle the soup into serving bowls. Top each soup with a spoonful of the "stuffed topping."

For stuffed topping:

Gently toss everything together. Place a good spoonful on top of the finished soup and drizzle with olive oil.

For croutons:

Toss 3 ounces of 1/4 inch cubes of Italian bread with 3 tablespoons of olive oil and 1/2 teaspoon salt. Bake at 400 degrees for 4 to 5 minutes or until golden brown and toasted.

Tips

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Serving Size

Makes 4 servings

Recipe: Lemon chicken soup with spaghetti

Ingredients
  • 6 cups low-sodium chicken broth
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 dried bay leaf
  • 1 (2-inch) piece Parmesan cheese rind (optional)
  • 2 medium carrots, peeled and sliced into 1/4-inch pieces
  • 1 cup (about 2 1/2 ounces) spaghetti or other short pasta, broken into 2-inch pieces
  • 2 cups cooked rotisserie chicken, preferably breast meat, diced
  • 1 cup grated Romano cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
Preparation

In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.

Add the carrots and simmer until tender, about 5 to 8 minutes.

Add the broken pasta and cook for 4 to 5 minutes or until pasta is tender, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt and pepper, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.

Serving Size

Makes 4 servings

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