Gypsy
12-30-2012, 12:15
I just made this, taken from Giada's page on Food Network. Of course I had to change things up a bit...but wow it is good! I'd say this makes about 4 full bowls (depending on your bowl size :D ) My additions are in italics...
I also made a grilled cheese sammich. A grilled havarti cheese with basil leaves on a nice multigrain bread.
Ingredients
2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
2 cloves garlic, minced I used six smallish cloves
1 small potato, peeled and chopped
1 8-ounce package frozen artichoke hearts, thawed I also added a jar of marinated hearts (drained well)
1/4 cup white wine
2 cups chicken stock I added an additional cup
1/2 teaspoon salt I used 1 full teaspoon
Freshly ground black pepper
pinch red pepper flakes
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish I just added to soup at end
fresh grated parmesan
juice of 1/2 lemon
Directions
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. Deglaze with 1/4 cup white white wine. Add the artichokes, stock, salt, and fresh and crushed peppers and cook until the vegetables are tender, about 20 minutes. Add the juice of 1/2 lemon.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and parmesan, blend again to combine.
In a small bowl, stir the remaining 1/3 cup mascarpone 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.
I also made a grilled cheese sammich. A grilled havarti cheese with basil leaves on a nice multigrain bread.
Ingredients
2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
2 cloves garlic, minced I used six smallish cloves
1 small potato, peeled and chopped
1 8-ounce package frozen artichoke hearts, thawed I also added a jar of marinated hearts (drained well)
1/4 cup white wine
2 cups chicken stock I added an additional cup
1/2 teaspoon salt I used 1 full teaspoon
Freshly ground black pepper
pinch red pepper flakes
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish I just added to soup at end
fresh grated parmesan
juice of 1/2 lemon
Directions
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. Deglaze with 1/4 cup white white wine. Add the artichokes, stock, salt, and fresh and crushed peppers and cook until the vegetables are tender, about 20 minutes. Add the juice of 1/2 lemon.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and parmesan, blend again to combine.
In a small bowl, stir the remaining 1/3 cup mascarpone 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.