dalla cucina di Roslyn Torella
January can be a cold and dreary month and I find myself still longing for a warm bowl of soup with some crusty bread. There are so many good soup recipes out there and I have shared one in an earlier column, of course the most popular are pasta fagioli, minestrone, and wedding soup. However, I wanted to share something a little different and pay homage to the fact that Italy is the world’s largest producer of artichokes! What better way to chase away the winter blues with a hearty bowl of Artichoke and Potato Soup. This recipe serves 4.
2 T. Extra-virgin olive oil
2 Leeks (white part chopped)
1 Clove minced garlic
1 Small potato, peeled and chopped
1 (8-9 oz.) Package frozen artichoke hearts, thawed
2 C. Chicken stock
½ tsp. Salt
¼ tsp. Freshly ground black pepper
2 T. plus 1/3 C. Mascarpone cheese
2 T. Chopped chives for garnish
Pinch of red pepper flakes
Heat the olive oil in a heavy, large pot over medium heat. Add the leeks and garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, red pepper flakes, 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 T. mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 C. mascarpone to soften. Ladle the soup into serving bowls. Add a spoonful of the softened mascarpone cheese on the top of each bow and sprinkle the chives on the mascarpone.