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Stuffed artichoke soup

SERVINGS
Makes 4 servings
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SERVINGS
Makes 4 servings
RATE THIS RECIPE
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Ingredients

For soup:
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon leeks, white part only, washed well and chopped
  • 1 clove garlic, minced
  • 1 clove small potato, peeled and chopped
  • 1 clove (8-ounce) package frozen artichoke hearts, thawed
  • 2 cup chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon softened mascarpone cheese
For stuffed topping:
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon leeks, white part only, washed well and chopped
  • 1 clove garlic, minced
  • 1 clove small potato, peeled and chopped
  • 1 clove (8-ounce) package frozen artichoke hearts, thawed
  • 2 cup chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon softened mascarpone cheese
  • 3 tablespoon chopped flat leaf parsley
  • 2 tablespoon chopped mint
  • 2 tablespoon chopped basil
  • 1 teaspoon grated lemon zest
  • 3/4 pound roma tomatoes, seeded and chopped
  • 2 tablespoon drained and rinsed capers
  • 3 ounce italian bread croutons*

Preparation

Baking Directions:

For soup: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 (can also be done in batches with a blender*), puree the vegetables.

Add the 2 tablespoons mascarpone and blend again to combine.

Ladle the soup into serving bowls.

Top each soup with a spoonful of the "stuffed topping.

"For stuffed topping:Gently toss everything together.

Place a good spoonful on top of the finished soup and drizzle with olive oil.

For croutons:Toss 3 ounces of 1/4 inch cubes of Italian bread with 3 tablespoons of olive oil and 1/2 teaspoon salt.

Bake at 400 degrees for 4 to 5 minutes or until golden brown and toasted.

Tips:

*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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