3 tablespoons butter
4 leeks, white part only, chopped
7 cups chicken stock
2 tablespoons Glace De Poulet Gold (French chicken stock)
2 10-ounce packages frozen artichoke hearts, thawed
1 tablespoon fresh tarragon leaves or 1/2 teaspoon dried tarragon
1 cup heavy cream
Salt and pepper
1 jar artichoke tapenade
1/2 cup sour cream
1/2 cup chopped chives
1. Heat butter in a non-reactive, large saucepan. Cook leeks until soft, about 5 minutes. Add stock and Glace de Poulet Gold, bring to a boil and add artichoke hearts and tarragon. Partially cover and simmer 20 minutes or until artichokes are very tender.
2. Puree soup in blender. Return to pot and stir in cream. Add salt and pepper to taste.
3. In medium bowl, combine remaining ingredients. Swirl mixture into soup or top each serving with mixture