Creamy Artichoke Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups chicken stock see 
• 2 tablespoons chives chopped for garnish
• 8 ounce artichoke hearts frozen thawed
• 1 clove garlic minced
• 2  leek white washed chopped well
• 2 tablespoons mascarpone cheese 
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 small potatoes peeled chopped
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• ladle
• pot
• blender
• immersion blender

Directions

1. Watch how to make this recipe.
2. Heat olive oil in a heavy, large pot over medium heat.
3. Add the leeks and the garlic and stir.
4. Add the potatoes and cook for 5 minutes, stirring often.
5. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
6. Using a handheld immersion blender, or in a blender in batches*, puree the soup.
7. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
8. 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.
9. Remove liquid from the heat and allow to cool for at least 5 minutes.
10. 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.
11. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.