Fresh Artichoke Bisque
From luisascatering 16 years ago
- 60 minutes to make
- Serves 8
I really adore artichokes. This soup is so velvety and creamy, very nice with some fresh out of the oven ciabbatta bread and whipped butter :-)
Ingredients
- 8 large artichoke hearts shopping list
- 8 Tbsp butter shopping list
- 1 medium size leek, white-and-light green part, sliced and rinsed shopping list
- 6 garlic cloves, chopped shopping list
- 1/2 cup chopped shallots shopping list
- 2 medium size yukon gold potatoes, peeled and diced shopping list
- 8 cups of homemade vegetable stock shopping list
- 1 bay leaf shopping list
- 2 sprigs fresh thyme shopping list
- 4 sprigs of parsley shopping list
- 1/2 teaspoon cracked white peppercorns shopping list
- 1/4 teaspoon freshly grated nutmeg shopping list
- 1/2 cup of cream shopping list
- kosher salt to taste shopping list
- lemon and parsley for garnish shopping list
How to make it
- Prepare the artichoke hearts. Cut the artichokes lengthwise into quarters. With a small knife, remove the thistley choke part and discard. Cut away the leaves from the artichoke heart. Cut or peel with a vegtable peeler the tough outside skin of the stems and discard. (leave an inch to two inches of stem with each of the hearts) Slice the hearts or chop to a quarter inch thickness. Squeeze lemon juice all over them to help control discoloration (turning brown).
- In a large pot, melt half of the butter and cook the artichoke hearts, leek, garlic, and shallots on medium heat until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley, and peppercorns in cheesecloth and add to the pot. Increase heat to bring to a simmer, then lower heat and continue to simmer uncovered, 1 hour.
- Remove and discard the herbs. Purée the soup, adding more stock to thin if needed. Pour back into soup pot.
- When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and nutmeg. Garnish with lemon slice floating on top and a sprig of fresh parsley and serve.
The Rating
Reviewed by 10 people-
WOW is right!!! I have to make this. It sounds so good. And such a nice presentation. It would make anyone want to dive right in. Saving this to my permanent file. You havent patented it yet have you?? ........ ;-)~~~
jimrug1
in Peoria loved it
-
Wow, Luisa, this really looks elegant and delicious. I really love artichokes and like finding new ways to use them...and your luscious soup really fits the bill. I agree - it would go perfectly with warm, buttered ciabatta - and I love making ciab...more
lunasea
in Orlando loved it
-
Made this decadent soup Monday we enjoyed it so much. They asked me for the recipe so I took them to your recipe page after dinner was over.
Bravo!
trigger
in loved it
Reviews & Comments 10
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "