Photo: Creamy Artichoke Soup Recipe
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
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 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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By shawnCA
on March 18, 2013
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I had plenty of chicken stock on hand so I decided to make more soup and make the effort worthwhile. Here's what I used - 2-14oz cans of artichoke hearts, drained and used the liquid with the stock; 3 cloves of garlic, 3 leeks, 1 med potato, 4 C of stock. I did everything specified in the recipe but cooked the veggies about 40 minutes instead of 20. This was a mistake because some of the liquid cooked away and the soup was thicker than I'd like. I pureed everything in the blender and that worked well. I didn't have any mascarpone cheese and was going to substitute fat free cream cheese then add some sour cream for a bit of "kick." After the blender, the soup was quite tangy, so I decided against the sour cream and only added 2 TB of cream cheese. It was good, but I think a little too tangy because of all the artichokes I used; I think next time I will increase the garlic and potato to tame it down a bit.
By gratefulyid1_11...
Cleveland
on March 14, 2013
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One of my favorite soups. Same modifications as others, which are minor, like cream cheese instead of mascarpone, more potato and extra broth.
By andrea.byrd1_10...
New York, NY
on January 27, 2013
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Really delicious soup. Made a few modifications like other reviews recommended. I added extra garlic and red pepper flakes & an extra can of broth (I used low sodium chicken broth. I used low fat cream cheese (1 tablespoon and about 1/4 cup of parmesan in place of the marscipone. Also, I finished it with about a quarter of fresh squeezed lemon juice.
Next time, I would consider doubling it or adding more potato to make the recipe go a little further.
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