1. Arrange prosciutto in a skillet; place pan
over medium-high heat. Cook 4 minutes or until
crisp.
2. Heat olive oil in a large stockpot over
medium heat. Add leek and garlic; cook 30
seconds, stirring frequently. Add potato; cook
4 minutes, stirring frequently. Add artichokes
and stock; bring to a simmer. Cover and simmer
25 minutes or until vegetables are tender,
stirring occasionally.
3. Reduce heat to medium-low. Stir in half-and-
half, salt, and 1/4 teaspoon pepper. Remove
from heat; let stand 5 minutes. Transfer soup
to a blender. Remove center piece from blender
lid (to allow steam to escape); secure lid on
blender. Place a clean towel over opening in
lid. Blend until smooth.
4. Return soup to pan over medium-low heat.
Stir in butter and vinegar. Cook until warm,
stirring frequently. Ladle soup into 12 serving
bowls. Sprinkle evenly with remaining 1/4
teaspoon black pepper and thyme. Garnish with
crisped prosciutto.
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