MANGIA BENE PASTA

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CREAMY ARTICHOKE SOUP WITH MASCARPONE CHEESE

(Serves 4)

4 tablespoons butter

1 cup chopped leeks

1 medium potato, peeled and diced

4 cups chicken broth

2 medium artichokes

Kosher salt and white pepper

1/2 cup mascarpone cheese, divided

2 tablespoons chopped chives

Melt butter in a saucepan.

Saute leeks and potatoes in butter, 10 minutes.

Set aside.

In a large saucepan over high heat, bring stock to a boil.

Trim artichoke stems and tops and remove outer leaves.

Cut artichokes in half and remove chokes.

Add artichokes to broth, cover, and simmer 40 minutes.

Transfer artichokes from broth to a cutting board.

Dice artichokes in 1/2-inch cubes.

Add sautéed leeks and potatoes to broth.

Cover and simmer 25 minutes.

Season with salt and pepper.

Puree mixture in a food processor until smooth.

Return puree to saucepan. Add diced artichokes.

Heat just to warm through.

Stir in 3 tablespoons of mascarpone cheese.

Ladle the soup into serving bowls.

Top each serving with a dollop of mascarpone.

Sprinkle with chopped chives.

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