Creamy Artichoke Soup

Top the soup with softened mascarpone cheese and chives.

  • Preparation Time20 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
2 tbsp extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, finely chopped
1 small potato, peeled and chopped
225g frozen or tinned artichoke hearts, thawed
475ml chicken stock
1/2 tsp salt
1/4 tsp freshly ground black pepper
25g plus 65g mascarpone cheese
5g chopped chives, for garnish
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 five minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld blender, or in a blender in batches*, puree the soup. Add the 25g mascarpone and blend again to combine.

In a small bowl, stir the remaining 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.

*Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least five mins. 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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