Giada's Creamy Artichoke Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Extraordinary. If you want to be authentic to Giada, then use 1/3 cup mascarpone cheese instead of neufchatel. I used the less-fat cream cheese to lower the fat a bit and because it's cheaper. There is also an issue of leftover strings from the artichokes. It did not bother me, but you may want to strain before serving. Ingredients:
1 tablespoon olive oil |
2 leeks, white parts only, sliced |
1 garlic clove, chopped |
1 small russet potato, peeled and chopped |
1 (8 ounce) package frozen artichoke hearts, thawed |
2 cups low sodium chicken broth (or veggie stock, to make it vegetarian) |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper |
2 ounces reduced-fat cream cheese |
2 teaspoons chives (optional) |
Directions:
1. Heat oil in large pot over medium heat.
2. Add leeks and garlic, cook and stir for about 2 minutes.
3. Add the potato and cook about 5 minutes.
4. Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
5. Add salt, pepper and cream cheese.
6. At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.
7. If you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.
8. You may want to strain the soup to remove the little stringy bits of artichokes - especially if you have kids.
9. Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
10. Enjoy!
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