Chilled artichoke soup


Chilled artichoke soup with preserved lemon and yogurt

10-6 oz. portions

Drain artichokes and squeeze out excess liquid.

Toss in olive oil add in onions and garlic.

Roast in a 350 degree oven, stirring occasionally until the onions are transparent and slightly brown. Cool.

Put the artichoke mixture in a blender with the yogurt, tarragon and preserved lemon.

Blend until super smooth. Strain through a medium chinoises. Adjust seasonings. Serve cool.

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