So this is a couple of months late, but this is a really lovely late spring, early summer soup. This started as a Giada recipe, found here, but I found that some modification was necessary (ie, I didn’t have any mascarpone on hand, and didn’t feel like going to the store).
2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (10-ounce) package frozen artichoke hearts
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons heavy cream
Squeeze of lemon, to serve
Slice leeks, and saute in olive oil over medium heat. Once soft, add garlic and continue cooking for 2-3 minutes, stirring to prevent the garlic from burning. Add artichokes and saute for another couple of minutes. Add potato and chicken stock, along with some salt and pepper. Bring to a simmer, and let simmer for half an hour. After simmering, bring out the immersion blender (or you could use a conventional blender, but really, immersion is easier). Blend until smooth. Add cream, and stir in. Adjust seasoning to taste. Serve, and add a squeeze of lemon to each bowl.
This is a really lovely mild-flavored artichoke soup. Unlike many cream or creamed soups, this doesn’t have the clumpy, gluey consistency that you may find in poorly executed restaurant soups.