Soups

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
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

Marinated Taro Root

1864

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
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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