Creamy Artichoke Soup
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy

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 liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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