Artichoke And Leek Soup Recipe

1. 1

   Finely chop artichoke hearts in a food processor, or possibly by hand.

2. 2

   Lightly coat a large nonstick pot with cooking spray.

3. 3

   Add in leeks and cook, stirring occasionally, till leeks are tender, but not browned, about 10 min.

4. 4

   Add in minced artichoke hearts and cook for another minute or possibly two.

5. 5

   Stir in chicken broth, cover, and simmer for 15 min.

6. 6

   Transfer mix to a food processor or possibly blender and process till smooth.

7. 7

   Place puree in a covered container and refrigeratefor several hrs.

8. 8

   When ready to serve, whisk in lowfat sour cream and ladle into chilled soup bowls.

9. 9

   Serve cool.

10. 10

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.