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45 mins
Cream of Artichoke Soup Recipe

Cream of Artichoke Soup

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Cream of Artichoke Soup is one of those lovely, heart-warming soups that are perfect on a winter's day when the frost is nibbling at the end of your nose, and you have to stamp your feet to get warm

If you are using frozen artichokes, make sure they are completely defrosted before using them. If your artichoke hearts are canned, drain off all liquid before using.

      Preparation Time: 20 Minutes

      Cooking Time: 25 Minutes

Ingredients for Cream of Artichoke Soup

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 tablespoons
extra-virgin olive oil
2
leeks
1 clove
garlic
1
potato
8 oz
artichoke hearts (tinned or frozen)
1 pint
chicken stock
 
salt and pepper
4 oz
mascarpone cheese
 
chopped chives (for garnish)

 

How to Cook Cream of Artichoke Soup

  1. Remove and discard the green leaves from the leeks, wash the white leaves and chop them well. Peel and finely chop the garlic and peel and dice the potato into pieces about ½" (1cm) square. Heat the olive oil in a large pan over a medium heat, then add the garlic and leeks and stir. Add the diced potato pieces and cook for 5 minutes, stirring frequently.
  2. Cut the artichoke hearts in two and add them to the pan with the chicken stock, ½ teaspoon of salt and ¼ teaspoon of freshly-ground black pepper. Continue cooking over a medium heat, stirring occasionally, until the vegetables are tender (about 20 minutes).
  3. Remove the pan from the heat and allow the contents to cool for at least 5 minutes, then transfer the ingredients to a blender or food processor (filling it no more than halfway each time). Pulse a few times to break up the ingredients then process on high speed until totally smooth.
  4. Continue liquidising the ingredients in batches until it has all been processed then add 1oz (25g) of mascarpone and blend again to combine. Return the liquid to the pan and make sure it is warm enough to serve.
  5. Meanwhile, in a small bowl, stir the remaining 3oz (85g) of mascarpone to soften it then ladle the soup into serving bowls. Spoon a dollop of the softened mascarpone on to the top of each soup and sprinkle with chopped chives.

 
Graham GRAHAM'S HOT TIP:
If you are using a blender to liquidise the ingredients, you should release one corner of the lid. This prevents the vacuum effect that can create dangerous heat explosions. It also helps to place a towel over the top of the machine to prevent hot liquid from splashing you.
 
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Reviews of Cream of Artichoke Soup

Rating 4 out of 5 - Many cooks will make this recipe again January 31 2014
Made a really nice soup. Thick, rich and hearty. The mascarpone was a heroic touch! Loved it.
(3 reviews)
 

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