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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is great for a light meal, or as a side dish to your main course. 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 |
8 ounce frozen artichoke hearts, thawed |
2 cups chicken stock |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons mascarpone cheese |
1/3 cup mascarpone cheese |
2 tablespoons chopped chives, for garnish |
Directions:
1. 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.
2. 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.
3. 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.
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.
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