Ingredients
2-3 T olive oil
1 medium chopped yellow onion
1 clove garlic crushed
1 package frozen artichoke hearts
12 oz. whole chestnuts, either frozen or vacuum packed
1 box vegetable broth
1 bay leaf
pinch herbes de provence
salt & black pepper to taste
1/4 cup light sour cream
Preparation
Saute onions and garlic in olive oil until softened Add artichoke hearts and chestnuts and stir Add broth, bay leaf, herbes de provence and salt & pepper Cook 30 mins., until all is soft Puree with handheld blender and add sour cream.
