Soups

Artichoke Vichyssoise

Kirsten Ross
March 31, 2014
12
4
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
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.
Nutritions

Calories
285

Sodium
934mg
38% DV

Fat
19g
30% DV

Protein
4g
9% DV

Carbs
17g
6% DV

Fiber
5g
23% DV
Dinner Boiled Beans/Legumes

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Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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