Artichoke bisque - mine
8 servings
Ingredients
| Quantity | 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 |
Directions
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