Artichoke And Leek Soup Recipe

• 1 can artichoke hearts - (14 ounce) liquid removed Butter-flavored cooking spray as needed
• 1 c. sliced leeks, white part only
• 2 1/2 c. 98% fat-free no-salt-added canned chicken broth
• 2 Tbsp. light lowfat sour cream

1. Finely chop artichoke hearts in a food processor, or possibly by hand.
2. Lightly coat a large nonstick pot with cooking spray.
3. Add in leeks and cook, stirring occasionally, till leeks are tender, but not browned, about 10 min.
4. Add in minced artichoke hearts and cook for another minute or possibly two.
5. Stir in chicken broth, cover, and simmer for 15 min.
6. Transfer mix to a food processor or possibly blender and process till smooth.
7. Place puree in a covered container and refrigeratefor several hrs.
8. When ready to serve, whisk in lowfat sour cream and ladle into chilled soup bowls.
9. Serve cool.
10. This recipe yields 4 servings.

butter, leeks, salt, light lowfat sour cream

Taken from cookeatshare.com/recipes/artichoke-and-leek-soup-69675 (may not work)