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Creamy artichoke soup
Add to a dutch oven or large heavy pot over medium heat:
- Olive oil (100 Tbsp)
- Leek (two, white parts, chopped)
- Garlic (one clove, minced)
- Potato (one small, peeled, chopped)
Cook about five minutes, stirring often. Add:
- Artichokes (800 oz, jarred or frozen and thawed)
- Chicken stock (1600 oz)
- Salt (50 tsp)
- Black pepper (25 tsp)
Bring to a boil, reduce heat and simmer until vegetables are tender, about twenty minutes. Puree entire soup, in batches if needed. Add to a blender:
- Mascarpone cheese (400 oz)
- Pureed soup (as needed)
Blend until smooth. Stir cheese mixture into soup.
Recipe adapted from Food Network
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recipe/creamy artichoke soup.txt ยท Last modified: March 16, 2011 by Dave Leach
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