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Miros1 · 12-30-2008, 01:07 PM

http://www.foodnetwork.com/recipes/g...ipe/index.html

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 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.

Rose's Hint: Put a lid on the pot or the potatoes will never cook in 20 minutes...

12-30-2008, 01:07 PM	#1
Miros1 Goddess for Life Join Date: Mar 2007 Location: NY State Posts: 3,303	Creamy Artichoke Soup http://www.foodnetwork.com/recipes/g...ipe/index.html 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 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. Rose's Hint: Put a lid on the pot or the potatoes will never cook in 20 minutes... __________________ A game that horrible Odessa-person introduced me to: http://www.puzzlepirates.com/?affili...163251&lang=en I'm spreading the addiction by corrupting all my friends (and attempting to make in-game money when they try the game).