Creamy Artichoke Soup

  • Recipesoups & stewsvegetable
  • It’s getting a little cooler around here, and I welcome the change in season. I have always been a “soup person” but have only made soup one time. This recipe (altered from Giada on the Food Network) is creamy and delicious. You could make serve this as a starter at a supper club or eat it as a meal. Either way, it’s a keeper!
    Creamy Artichoke Soup

    2 Tbs olive oil
    2 leeks, white and pale green parts only, washed and chopped
    2 cloves of garlic, chopped
    1 potato, peeled and chopped
    2 6oz jars marinated artichoke hearts, rinsed
    2 C chicken stock
    1/2 t salt
    1/3 C mascarpone cheese, plus some for topping
    watercress for topping (optional)

    Heat the oil in a large pot over medium heat. Add the leeks and garlic; stir. Add chopped potato, and cook for 5 minutes. Add artichokes, chicken stock and salt and cook until the veggies are tender, about 20 minutes.
    Remove from heat and allow to cool for a bit before blending (very important!). In batches, puree the soup in a blender, adding the mascarpone cheese a little at a time. Serve soup in bowls. Top soup with a little mascarpone cheese and watercress.