Giada's Creamy Artichoke Soup
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 2 leeks, parts only, sliced
- 1 garlic clove, chopped
- 1 small russet potato, peeled and chopped
- 1 (8 ounce) package frozen artichoke hearts, thawed
- 2 cups low sodium chicken broth (or veggie stock, to make it vegetarian)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon pepper
- 2 ounces reduced-fat cream cheese
- 2 teaspoons chives (optional)
Recipe
- 1 heat oil in large pot over medium heat.
- 2 add leeks and garlic, cook and stir for about 2 minutes.
- 3 add the potato and cook about 5 minutes.
- 4 add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
- 5 add salt, pepper and cream cheese.
- 6 at this point you can pull out your immersion blender if you're lucky enough to have one. puree until smooth.
- 7 if you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.
- 8 you may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
- 9 top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
- 10 enjoy!
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