Artichoke vichyssoise

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PREP TIME

15 min

TOTAL TIME

3 hrs 45 min

Makes

4 Servings

Artichoke vichyssoise

Artichoke vichyssoise. Photo, Roberto Caruso.

Ingredients

  • 3 tbsp butter
  • 1 leek , chopped, about 2 cups
  • 398-mL can artichoke hearts , drained and chopped
  • 1 small white potato , peeled and sliced, about 1 1/4 cups
  • 2 1/3 cups sodium-reduced chicken broth
  • 1/2 cup white wine
  • 1 tbsp chopped fresh tarragon
  • 1/4 tsp salt
  • 1 cup 35% cream

GARNISH

  • 1 small onion , thinly sliced
  • 1 tsp canola oil
  • 2 tbsp olive tapenade
  • 1 plum tomato , diced

Instructions

  • MELT butter in a large saucepan over medium-high. Add leek and artichokes. Cook until leek is soft, 3 to 4 min. Add potato, broth and wine. Boil, then reduce heat to medium-low. Stir in tarragon. Simmer, covered, for 30 min. Stir in salt. Season with fresh pepper. Purée in a blender until smooth. Cool, then refrigerate until cold, 2 to 3 hours. Stir in cream just before serving.
  • HEAT a frying pan over medium-high. Toss onion with oil, then arrange in 1 layer in very hot pan. Cook until onion is charred, 2 to 3 min per side. Garnish soup with onion, tapenade and tomato.

Nutrition (per serving)

  • Calories
  • 363,
  • Protein
  • 6 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 30 g,
  • Sodium
  • 792 mg.
  • Excellent source of
  • vitamin A
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