Creamy Artichoke Soup

Sep 27, 2007 - Creamy Artichoke Soup From Giada De Laurentiis 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

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. - 3 Comments

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