Creamy Artichoke Soup

Name: Creamy Artichoke Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 4 servings

Level: Easy
Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 4 servings

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.