Creamy Artichoke Soup (adapted from Giada De Laurentiis) serves 2
1 tablespoon extra-virgin olive oil
1 leek, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 can/jar of artichoke hearts in water (4-6 oz)
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons mascarpone cheese
- 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 15-20 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.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese.