Creamy Artichoke Soup

Creamy Artichoke Soup
Adapted from foodnetwork.com
Creamy Artichoke Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 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 plus 1/3 cup mascarpone cheese

  • 2

    tablespoons chopped chives, for garnish

Directions

1. 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. 2. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften. 3. Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives. * 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.

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