Creamy Artichoke Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

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 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish


Directions

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.


Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.


Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.


* 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.


From: foodnetwork.com

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Ingredients

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
3 garlic cloves, peeled
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped Italian flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves


Directions

In a large pot, bring to a boil 6 quarts of salted water. Add pasta
and cook until al dente, about 6 to 8 minutes. Drain pasta in a
colander, reserving 2 tablespoons of the pasta water. The reserved
pasta water will help create the sauce. Do not rinse pasta with water
-- you want to retain the pasta's natural starches so that the sauce
will stick.

In a large saute pan, heat olive oil over medium heat. Add the garlic
and saute until light brown and fragrant. It's important not too burn
the garlic or else it will become bitter. Remove and discard the
browned garlic. Add the red pepper flakes and saute for 1 minute.
Carefully add the reserved pasta water and stir to combine. Place the
spaghetti into the pan and mix well for 1 minute.

Remove pan from heat and top with fresh herbs.

From: Food network