Soup is perfect as a light lunch with some crusty sourdough bread or savoury crackers on the side. Or make it a complete meal by serving with a poached egg on top.
Serves: Four
Time: 35 minutes
Ingredients
- 2 tablespoons olive oil
- 2 leeks, white part only, sliced
- 1 clove garlic, chopped
- 1 potato, peeled and chopped
- 1 can artichoke hearts in water, drained
- 3 cups chicken stock
- salt and pepper, to taste
- 2 tablespoons mascarpone cheese
Method
In a large saucepan, heat oil on medium heat. Add the leeks and garlic and sauté for two minutes. Next add the potatoes and sauté for a further five minutes, stirring often. Add artichokes, stock, salt and pepper and cook for another 20 minutes until vegetables are tender. Puree with a hand-held blender and add two tablespoons of soft mascarpone cheese. Blend again before serving.
