Cream of Artichoke Soup with Frico Bowls

Since artichokes are in season right now, I thought I would make a delicious cream of artichoke soup topped with pretty parmesan frico salad bowls. I have never tried an artichoke soup in my life, so I had NO clue if it would be any good– but I knew anything with the combination of artichoke hearts, mascarpone, and parmesan could hardly be bad! P.S. whenever the word “mascarpone” comes up in the Christensen house, everyone has to start yelling it out with the worst Italian accents you’ve ever heard “Its-a-mascarponay!” It only started because most of them speak Spanish, so they can’t pronounce Mexican dishes like most normal Americans do! Haha. So, now we just pronounce all kinds of things in really crazy ways. Oh wait, i’m English–so I do that anyway I guess! Anyway, I was really surprised at how delicious this soup was, and the frico bowls were SO simple, and so pretty, I just want to top every soup with them! Here are the recipes! Enjoy!

1 tbsp extra-virgin olive oil
2 cloves garlic, minced
2 medium potatoes, sliced
4 cups chicken boullion
2 cans (28oz) artichoke hearts
2/3 cup mascarpone
1/2 tsp salt & freshly ground black pepper
For the Parmesan Cheese Bowls {recipe adapted from Martha Stewart}
2 cups finely shredded Parmigiano-Reggiano cheese

Directions for the soup:
In a dutch oven, over medium-high heat, add the minced garlic and stir for 1 minute, until fragrant. 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.SONY DSC SONY DSC
Using a blender, puree the soup in batches. P.S. I LOVE my vitamix; just turned it onto the soup mode, and let it do it’s thing! So cool. Return the soup to a clean pot, then stir in the mascarpone until melted.

Ladle the soup into serving bowls. Sprinkle with freshly ground black pepper, then top with the Frico Salad bowls:

Directions for the Frico Bowls: {recipe from martha Stewart}
Preheat the oven to 375degF. grease a baking sheet. Working on one half of the baking sheet, sprinkle 1/2 cup cheese to form a 7-inch circle; repeat process on other half of baking sheet. Bake until cheese melts and is just beginning to turn golden, about 8 minutes. Remove baking sheet from oven, and let sit for 2 minutes. To form a bowl, use an offset spatula to carefully drape cheese rounds over small jars or cans of about 2 inches in diameter. Let cool completely. Repeat with remaining cheese.

In a small bowl, combine some mixed lettuce with some extra virgin olive oil, a pinch of salt and some freshly ground black pepper, then put a handful of the salad into each bowl, and top with a few slices of grapes

SONY DSC SONY DSCSONY DSC“I-a-hope you all enjoy-a this delicious soup!” 😉 
<3 Sarah