Skip Nav
Food Reviews
You'll Want to Buy (Almost) Every New Product From Trader Joe's This April
Celebrity Chefs
12 Recipes You Can Make From Alton Brown's Latest Cookbook
20 Dreamy Disney Wedding Cake Ideas to Fantasize Over

Soup's On: Creamy Artichoke Soup

Soup's On: Creamy Artichoke Soup

This summer, I had so much fun creating ice cream sandwiches that I had to come up with a similar series for fall and winter. One of my favorite cold month foods is soup, so I thought it would be exciting to experiment with a new soup recipe each week. Like Yum's 52 weeks of baking, you are invited along for the adventure! For the first soup I've created a creamy artichoke puree. This is a delicious and simple soup that can be made any time of year because it uses frozen artichoke hearts. To see how I made it,

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

  1. Heat olive oil in a heavy, large pot over medium heat.
  2. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often.
  3. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  4. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine.
  5. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
  6. 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.

Serves 4.

*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.






























Around The Web
Join The Conversation
busybeegal busybeegal 9 years
This sounds really scrumptious. On a side note - is it just me or do like 50% of Giada's recipes have mascarpone? LOL.
chynablue chynablue 9 years
I bet that tastes awesome! :love:
Seraphim Seraphim 9 years
this sounds DELICOUS! definitely trying it :)
Catipa Catipa 9 years
This sounds great, I really like artichokes but usually never make anything with them, thanks for the great idea.
beingtazim beingtazim 9 years
no, i don't think i'd like this. i thought it might be okay, but i don't like some of the ingredients
i-am-elle i-am-elle 9 years
I love artichokes too. Sounds great for Fall & Winter!
lexichloe lexichloe 9 years
Oh, that is so pretty, and I bet it tastes even prettier!
MamaD MamaD 9 years
Food Food 9 years
I love the color of that soup against the color of your tablecloth. This soup looks beautiful!
ALSW ALSW 9 years
I love artichokes. Perfect for a cold day!
Slow Cooker Taco Soup
Chestnut Soup Recipe
Easy Slow-Cooker Soup Recipes
Giada De Laurentiis's Italian Cooking Tips
Slow-Cooker Split Pea Soup Recipe
Everyday Cook Recipes From Alton Brown
How Chefs Make Pork Chops
Quick and Filling Breakfast Recipes
Chicken Pot Pie Soup Recipe
Healthy Soup Recipes For Winter
From Our Partners
Latest Food
All the Latest From Ryan Reynolds