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.
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