Source: dLife

A creamy artichoke leek soup served cold.

Servings

28 oz canned artichokes hearts, drained (2 14-ounce cans)
1 butter flavored cooking spray
1 cup chopped leeks , white part only
2.5 cup low fat unsalted chicken broth
2 tbsp Sour Cream, light

1 Finely chop artichoke hearts in a food processor, or by hand.
2 Lightly coat a large nonstick pot with cooking spray. Add leeks and cook, stirring occasionally, until leeks are tender, but not browned, about 10 minutes.
3 Add chopped artichoke hearts and cook for another minute or two.
4 Add in chicken broth, stir.
5 Cover and simmer for 15 minutes.
6 Move the mixture to a food processor or blender and process until smooth.
7 Place puree in a covered container and chill for several hours.
8 When ready to serve, whisk in sour cream and ladle into chilled soup bowls. Serve cold.

Place a few slices of leek on top of each prepared bowl for garnish.