There is nothing more comforting than a steaming bowl of soup on a cold night. At my house, soup is on the menu weekly during the fall & winter months. Whipping up a batch on a Sunday night lightens the load in the kitchen for the time consuming work week. Pursing the internet for new soup recipes is a
gulity pleasure of mine. A couple of weeks ago, Giada De Lautentiis had a segment on the Today Show impressing the hosts with her culinary skills and impressing me with her stuffed artichoke soup. I quadrupled the original recipe (4 dinners and 3 lunches by doing so) and made some alterations. Be sure to check out Giada’s recipe – my tweaks are below!
*The biggest substitution I made was swapping the mascarpone for a can of cannellini beans (rinsed and strained) – protein is always good. In addition, I added a cup of freshly grated parmesan because cheese is awesome. I also used vegetable stock instead of chicken stock for no particular reason. For garnish, fresh parsley, pecorino romano, and hot pepper seeds did the trick.
I was delighted with the results. I have two words for this deliciously “creamy” artichoke soup: Nom and nom!