Shadowbrooks Creamy Artichoke Soup Food

CREAMY ARTICHOKE SOUP

Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Time 45m

Yield 4 servings

Number Of Ingredients 10

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

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.

SHADOWBROOK'S CREAMY ARTICHOKE SOUP

Shadowbrook's Creamy Artichoke Soup image

A soup that my boyfriend Andrey ordered from this restaurant tonight. It was pretty tasty! From Shadowbrook's web site.

Provided by ThatSouthernBelle

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb frozen artichoke heart (or 17 oz. canned, drained)
2 small potatoes, peeled and sliced
1/2 medium onion, peeled and sliced
1 1/2 celery ribs, chopped
1/2 medium leek, sliced (white only)
1 garlic clove, finely chopped (optional)
3 cups chicken stock or 3 cups vegetable stock
2 tablespoons fresh flat-leaf Italian parsley
1/3 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons butter
2 tablespoons flour
1/2 teaspoon half-and-half
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 -2 teaspoon fresh lemon juice

Steps:

Cook vegetables, including frozen artichoke hearts if used, in water until soft, approx 10-12 minutes.
Drain.
In blender, purée cooked vegetables (add canned artichoke hearts here, if used) and optional garlic.
Return to pot.
Add the herbs and stock.
Simmer for 20 minutes.
Make a roux with the melted butter and flour over medium heat.
Add the half and half, stirring until smooth.
Add to soup.
Add the heavy cream.
Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste.
To thin soup, add half and half. To thicken, add more roux.

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