Soups
March 31, 2014
Calories
285
Sodium
934mg
38% DV
Fat
19g
30% DV
Protein
4g
9% DV
Carbs
17g
6% DV
Fiber
5g
23% DV
Artichoke Vichyssoise
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
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
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
10g
54%
Polysaturated Fat
1g
8%
Monosaturated Fat
7g
45%
Cholesterol
50mg
16%
Sodium
934mg
38%
Potassium
608mg
17%
Protein
4g
9%
% DAILY VALUE*
Total Carbohydrate
Fiber
5g
23%
Sugar
4g
8%
Vitamin A
1196IU
23%
Vitamin B6
0.57mg
28%
Vitamin C
22mg
37%
Calcium
110mg
11%
Iron
1mg
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.