Artichoke vichyssoise

Name: Artichoke vichyssoise
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 4
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; 1 small onion, thinly sliced; 1 tsp canola oil; 2 tbsp olive tapenade; 1 plum tomato, diced

Prep Time15 min
Total Time3 h 45 min
Makes4 Servings

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

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gluten free Soups stovetop chilled

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