Creamy Artichoke Soup

by Medicman_18

Artichoke Soup This recipe is rich and creamy and definitely worth the money spent! ( I triple the recipe for left overs) 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 canned or frozen artichoke hearts, thawed/ or rinsed marinated 2 cups chicken stock/broth 1/2 teaspoon salt *only if using low sodium broth* 1/4 teaspoon freshly ground black pepper 2 tablespoons plus 1/3 cup mascarpone cheese OR (don’t triple the cheese mixture, there is plenty) whip 8oz cream cheese, 1/4C milk, and 2 T butter 2 tablespoons chopped chives, for garnish 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. 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. Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened 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.

• artichoke
• creamy
• soup
• savory
• cheese
• onions
• comfort

Main Course