Yes, I know it’s 95 degrees outside and we are making soup
but because Artichoke is the main ingredient, it just feels light and fresh. The original recipe calls for
mascarpone cheese which is in the cream cheese family so I just substituted
with soy cream cheese and a little soy sour cream for a bit of tang.
Creamy Artichoke Soup
(Giada De Laurentis modified)
2 tablespoons
extra-virgin olive oil
2 leeks,
white part only, washed well and chopped
1 clove
garlic, minced
1 small
potato, peeled and chopped
1 8-oz.
pkg. frozen artichoke hearts, thawed
(I only had canned)
2 cups
vegetable stock
1/2 teaspoon
salt
1/3 teaspoon
freshly ground black pepper
2 tablespoons
plus 1/3 cup soy cream cheese (or 1 T. soy cream cheese, 1 T
soy sour cream and same with 1/3 cup)
2 tablespoons
chopped chives, for garnish
Heat olive
oil in a heavy, large pot over medium heat. Add the leeks and the garlic and
stir. Add the potato 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 soy sour cream or soy cream cheese and blend again to
combine. In a small bowl, stir the remaining 1/3 cup cream cheese 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.
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