Some like it cold. Cold soup with artichokes, leeks and sour cream.
170 g leeks, sliced
1 tablespoon(s) olive oil
450 g canned artichoke hearts, drained
3 cup(s) fat-free canned chicken broth
2 tablespoon(s) light sour cream
Finely chop artichoke hearts in a food processor.
Heat the olive oil in a pot. Add leeks and cook, stirring occasionally, until leeks are tender, but not browned, about 10 minutes. Add chopped artichoke hearts and cook for another minute or two.
Stir in chicken broth, cover, and simmer for 15 minutes. Transfer mixture to a food processor or blender and process until smooth. Place puree in a covered container and chill for several hours.
When ready to serve, whisk in sour cream and put into chilled soup bowls.
