Artichoke vichyssoise

Prep 15 min
Total 3 hours 45 min
Makes 4 Servings

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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

Calories 363
Protein 6 g
Carbohydrates 20 g
Fat 30 g
Sodium 792 mg
Excellent source of vitamin A
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Issue: April 2014

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Photo credit: Artichoke vichyssoise. Photo, Roberto Caruso.

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