Artichoke Soup With Fresh Mint Recipe 465

CREAMY ARTICHOKE SOUP

Steps:

• 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.

GIADA'S CREAMY ARTICHOKE SOUP

Steps:

• Heat oil in large pot over medium heat.
• Add leeks and garlic, cook and stir for about 2 minutes.
• Add the potato and cook about 5 minutes.
• Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
• Add salt, pepper and cream cheese.
• At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.
• 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.
• You may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
• Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
• Enjoy!

ARTICHOKE SOUP WITH FRESH MINT RECIPE - (4.6/5)

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Puree the soup, 1 cup at a time, in a blender until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.