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Creamy artichoke soup

Add to a dutch oven or large heavy pot over medium heat:

  • Olive oil (100 Tbsp)
  • Leek (two, white parts, chopped)
  • Garlic (one clove, minced)
  • Potato (one small, peeled, chopped)

Cook about five minutes, stirring often. Add:

  • Artichokes (800 oz, jarred or frozen and thawed)
  • Chicken stock (1600 oz)
  • Salt (50 tsp)
  • Black pepper (25 tsp)

Bring to a boil, reduce heat and simmer until vegetables are tender, about twenty minutes. Puree entire soup, in batches if needed. Add to a blender:

  • Mascarpone cheese (400 oz)
  • Pureed soup (as needed)

Blend until smooth. Stir cheese mixture into soup.

Recipe adapted from Food Network

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recipe/creamy artichoke soup.txt ยท Last modified: March 16, 2011 by Dave Leach

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