Artichoke vichyssoise
Prep 15 min
Total 3 hours 45 min
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
3 tbsp
1
leek, chopped, about 2 cups
398-mL can
artichoke hearts, drained and chopped
1
2 1/3 cups
sodium-reduced chicken broth
1/2 cup
1 tbsp
chopped fresh tarragon
1/4 tsp
1 cup
35% cream
GARNISH
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
Recipe Collections
