Tuesday, April 21, 2009


Although it may seem unlikely...I think soup in the spring or summer can work. I discovered this recipe while pregnant and now make it more often than I care to admit. My husband refers to this as "chick food", but I say, "chick food rules"!

(For a healthy version, substitute the cream cheese with reduced fat sour cream. It still tastes really good and is much healthier.)

(Recipe adapted from Giada De Laurentiis)

2 tablespoons extra-virgin olive oil
2-3 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 large potato, peeled and chopped
1 16 oz. can artichoke hearts drained
3 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 C. Cream Cheese
2 tablespoons chopped chives, for garnish (optional)

1. Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
2. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 1/4 cup cream cheese and blend again to combine.
3. Ladle the soup into serving bowls. Top with chives to garnish (optional).

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


Unknown said...

Oh my goodness that looks so so good! Are you a photographer?

Iliana said...

mmmm. and is that strawberry thing the one you did for book club? looks good!

{lindy baker cakes} said...

This looks amazing too!

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