Artichoke Vichyssoise
1
- Prep Time15 min
- Total Time3 h 45 min
- Makes4 Servings
(Photo: Roberto Caruso)
Created just for us by Chef Susur Lee, this cool and creamy soup will bring a taste of the master chef's cooking right into your kitchen.
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.
Get more of our best soup recipes.
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