Shadowbrooks Creamy Artichoke Soup Food

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.

SHADOWBROOK'S CREAMY ARTICHOKE SOUP

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.