Artichoke bisque - mine

Yield: 8 servings

Measure Ingredient
5 tablespoons Flour
8 ounces Butter*
5 cups Stock - all beef or veggie stock or combination of
Beef stock and vegetable stock; I usually use
4 cups of vegetable stock and 1 cup beef stock
2 eaches Stalks celery - finely chopped
3 eaches Large onions - finely chopped
1 each Bunch green onions - finely chopped
2 eaches Bay leaves
¼ teaspoon Thyme - (if dried type, crumble it)
2 eaches Cloves garlic - minced
2 eaches Cans artichoke hearts - (2 14-oz. cans), drained
With juice reserved
Salt and black pepper - to taste
¼ teaspoon Tabasco
½ cup Dry white wine
4 ounces Whipping cream
2 tablespoons Parsley - minced
Pinch dried lemon peel
Pinch cayenne pepper
1 each Cube beef bouillon (optional)
¼ teaspoon Fines herbes

Melt the butter in a heavy pot and add the flour. Over a low heat cook for 5 minutes, stirring constantly. Slowly add the warmed stock and when well mixed, add the celery, onions, greeen onions, bay leaves, thyme and garlic. Let this simmer for 45 minutes. Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water (which is approximately 2 cups). Cook at a low simmer for another 30 minutes. Puree 4 cups of the soup in a blender and add pureed mix back to pot. Repeat with 4 more cups of the soup retrieved from pot (yeah, you'll be pureeing part of what was already pureed; trust me, it makes for a good consistency). Add salt and pepper to taste, the Tabasco, wine and cream and bring to a simmer.

Add bouillon cube and fines herbes. Do NOT boil. To serve, ladle soup into warmed soup bowls, sprinkling with a bit of parsley over each bowl.

Serves 8.

* If using salted stock, you may want to use unsalted butter and eliminate boullion cube after a taste test to check saltiness.

Source: Michelle M. Bass

Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 02-04-95

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