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Creamy Chicken and Artichoke Soup




Source of Recipe


newspaper clipping


List of Ingredients






2 tablespoons butter

2 leeks, white part only, washed and chopped

1 clove garlic

1 potato, peeled and diced small

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

2 cups chicken stock or broth

1/2 teaspoon salt

1/4 teaspoon black pepper

1 to 11/2 cups diced cooked chicken breast

Mascarpone cheese

Green onion tops or chives

Melt butter in heavy soup pot. Add leeks, garlic and potatoes; cook 5 minutes stirring frequently. Add artichokes, broth, salt and pepper; cook until tender, about 20 minutes. Puree with hand-held blender. Add 2 tablespoons mascarpone, blend again to combine. Add chicken stir gently (try not to break chicken pieces). Bring to slow simmer until chicken is warm and soup is serving temperature. Ladle into 4 bowls. Top with remaining softened mascarpone cheese and green onion tops or chives.

Recipe



Melt butter in heavy soup pot. Add leeks, garlic and potatoes; cook 5 minutes stirring frequently. Add artichokes, broth, salt and pepper; cook until tender, about 20 minutes. Puree with hand-held blender. Add 2 tablespoons mascarpone, blend again to combine. Add chicken stir gently (try not to break chicken pieces). Bring to slow simmer until chicken is warm and soup is serving temperature. Ladle into 4 bowls. Top with remaining softened mascarpone cheese and green onion tops or chives.