We love salmon-it’s especially good when teamed with fresh asparagus and finely chopped dill, freshly picked from our garden. If your market won’t poach the salmon for you, you can do it early in the day, while you’re cooking the potatoes and asparagus. Once the ingredients are cooked, they are tossed together with the dressing and kept chilling in the fridge until time to serve supper. The first course is a lively soup that you make early in the day while the kitchen’s still cool. Serve cold, with an Italian bread stick.
Finely chop artichoke hearts in a food processor, or by hand.
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. 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 ladle into chilled soup bowls. Serve cold.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.