What begins as an ordinary tale of when ‘tater-met-onion soup receives a plot-thickening twist from artichoke hearts and a heady dollop of mascarpone cheese.
Intensely rich, this triple cream dessert cheese is best known for its role in tiramisù, yet it also adds a creamy decadence to pastas, soups or as a spread for crackers or crostini. Sold in teensy tubs, mascarpone cheese is available in most supermarkets in the gourmet cheese aisle.
Try this souper-quick bisque when you’re craving comfort on the fly. With just six ingredients and a single pot for hubby to wash, your soulful bowlful is ready to spoon in just 20 minutes.
Artichoke and Mascarpone Blissque
2 tablespoons extra virgin olive oil
1 large Vidalia onion, chopped
Coarse salt, cracked black pepper, to taste
1 (14-ounce) can artichoke hearts, drained
1 medium russet potato, peeled and diced into 1/2-inch cubes
1 (14-ounce) can chicken broth
1/3 cup mascarpone cheese
Heat the olive oil over medium heat in a medium saucepan. Add the onions, season with salt and pepper and sauté for 5 minutes, stirring often. Add the artichokes, diced potato and broth, simmering uncovered for 15 minutes or until potato is tender.
Reduce heat to low. Using an immersion blender, puree the soup until smooth but slightly chunky. Stir in the mascarpone cheese. Taste and adjust seasoning. If soup seems too thick, add chicken stock.
Diva note: A blender can be used to purée the soup. Allow soup to cool before transferring to the blender, pulsing on a low setting until smooth with some chunkiness. Return soup to the pan before adding mascarpone cheese.