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Creamy Artichoke Soup Recipe

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This recipe for Creamy Artichoke Soup is from FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp Extra-virgin olive oil
2 Leeks, white parts only, washed well and chopped
1 Clove garlic, minced
1 Small potato, peeled and chopped
8 oz Artichoke hearts, thawed
2 c Chicken stock
½ tsp Salt
¼ tsp Pepper, freshly ground
4 oz Mascarpone cheese
2 tbsp Chives, chopped
½ Lemon, zest and juice

Directions:
Directions:
Heat olive oil in a heavy, large pot over medium heat

Add the leeks and the garlic and salt

Add potatoes and cook for 5 minutes, stirring often

Add the artichokes, stock, salt, pepper and cook until the vegetables are tender about 20 minutes

Using a handheld immersion blender, or an in a blender in batches, puree the soup

Add to the soup all of the mascarpone cheese, reserving about 1-2 tbsp for garnish, and blend again to complete

In a small bowl, stir the remaining 1-2 tbsp mascarpone to soften

Ladle the soup into serving bowls, dollop the top of each with a spoonful of the softened mascarpone cheese and top with chives

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I double this recipe because the servings are small and it's just so good!

Adapted from Giada De Laurentilis

 

 

 

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