Cream of Artichoke Soup

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ready In: 45 mins

2 tablespoons - extra-virgin olive oil

2 - leeks

1 clove - garlic

1 - potato

8 oz - artichoke hearts (tinned or frozen)

1 pint - chicken stock

- salt and pepper

4 oz - mascarpone cheese

- chopped chives (for garnish)

Remove and discard the green leaves from the leeks, wash the white leaves and chop them well. Peel and finely chop the garlic and peel and dice the potato into pieces about ½" (1cm) square. Heat the olive oil in a large pan over a medium heat, then add the garlic and leeks and stir. Add the diced potato pieces and cook for 5 minutes, stirring frequently.
Cut the artichoke hearts in two and add them to the pan with the chicken stock, ½ teaspoon of salt and ¼ teaspoon of freshly-ground black pepper. Continue cooking over a medium heat, stirring occasionally, until the vegetables are tender (about 20 minutes).
Remove the pan from the heat and allow the contents to cool for at least 5 minutes, then transfer the ingredients to a blender or food processor (filling it no more than halfway each time). Pulse a few times to break up the ingredients then process on high speed until totally smooth.
Continue liquidising the ingredients in batches until it has all been processed then add 1oz (25g) of mascarpone and blend again to combine. Return the liquid to the pan and make sure it is warm enough to serve.
Meanwhile, in a small bowl, stir the remaining 3oz (85g) of mascarpone to soften it then ladle the soup into serving bowls. Spoon a dollop of the softened mascarpone on to the top of each soup and sprinkle with chopped chives.