45 mins
Cream of Artichoke Soup
Recipe by Graham
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.
Cranberry and Apple Sauce 
Creamed Potatoes (Mashed Potatoes) Ingredients for Cream of Artichoke Soup
Currently displaying quantities in US Imperial Measurements
How to Cook Cream of Artichoke Soup
- 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.
- 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).
- 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.
- 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.
- 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'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.
Reviews of Cream of Artichoke Soup
| January 31 2014 Made a really nice soup. Thick, rich and hearty. The mascarpone was a heroic touch! Loved it. featheredhen (3 reviews) |
What To Eat Tonight
Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.
Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.
Money is always a concern so our selection of recipes at budget prices is worth a visit. You don't have to sacrifice quality for quantity.
Other Soup Recipes
Broccoli Chowder with Garlic & Cheddar Toasts is one of those lovely "chilly day" lunches that warms you both bodily and mentally
Clear Vegetable Soup is a straightforward consomée (clear soup) that is extraordinarily simple to make and produces a soup with a crisp, fresh taste.
Potato Soup with Chives and Soured Cream is one of those lovely little potages that work well as a quick winter lunch or as a starter course
