Cream of Artichoke and Leek Soup

This is really good too











Ingredients




2 Tablespoons extra-virgin olive oil

2 Tablespoons Butter
2 leeks, white part only, washed well and chopped

1 clove garlic, minced

1 (8-ounce) package frozen artichoke hearts, thawed

2 cups chicken stock

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper  (3 blend Black/Red/Green)

2 Tablespoons plus 1/3 cup mascarpone cheese

2 tablespoons chopped chives, for garnish

Directions



Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and 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.
Strain this portion through a sieve to remove the hairy parts of the artichoke.

Add the 2 tablespoons mascarpone and 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