4:21 pm in Artichoke, Artichoke Soup, Just Veggies, Soups and Stews, Vegetables, White Onions by BigSurMom
1 lg. White Onion
1 c. Chopped Leeks
2 14 oz. cans Artichoke Hearts
2 14 oz. can Chicken Broth, fatfree
1/4 c. fatfree half and half
Pinch, Smoke Paprika, White Pepper and Salt
1 T. Lemon Zest
Slowly cook onions and leeks in 1/2 cup water over medium heat until lightly caramelized. Add artichoke hearts, chicken broth and stir. Simmer about 20 minutes, or until the artichokes are tender.
I use a handheld immersion blender to puree the soup. I leave my soup a little chunky to keep all the vegetables somewhat separate. I season with (use a light hand, a little goes a long way) smoked paprika, chipolte chile pepper, white pepper and salt. Remove from heat.
To finish add the fatfree half and half and lemon zest. Adding lemon zest last makes the soup bright and tangy. I'm a lemon zest nut and add to many dishes...So, be warned and use with discretion, and according to your taste!
Â© 2012 iFatfree