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Artichoke bisque
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| Artist: |
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| Categories: |
Artichoke, Beef, Soups & Stews, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 8
| tbsp | Flour | | 16
| oz | Butter | | 6
| cup | Beef Stock | | 2
| | Ribs Celery - finely chopped | | 3
| large | Onions - finely chopped | | | 1 bn Green Onions - finely | | | -chopped | | 2
| | Bay Leaves | | 1/4
| tsp | Thyme | | 2
| | Clove Garlic - minced | | 2
| can | Artichoke Hearts - (2 14-oz. | | | -cans) (UNDRAINED) | | | Salt and black pepper - to | | | -taste | | 1/4
| tsp | Tabasco | | 1
| cup | White Wine - dry | | 4
| oz | Light Cream | | 2
| tbsp | Parsley - minced |
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Procedures:
| 1 | Melt the butter in a heavy pot and add the flour. | | 2 | Over a low heat cook for 5 minutes, stirring constantly. | | 3 | Slowly add the stock and when well mixed, add the celery, onions, greeen onions, bay leaves, thyme and garlic. | | 4 | Let this simmer for 45 minutes. | | 5 | Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water. | | 6 | Cook at a low simmer for another 30 minutes. | | 7 | Add salt and pepper to taste, the tabasco, wine and cream and bring to a simmer. | | 8 | Do not boil. | | 9 | The bisque is now ready to serve. | | 10 | Sprinkle a bit of parsley over the bisque in each plate. | | 11 | With a slice of french bread, it"s a creole treat for your bon appetit. | | 12 | Recipe from leon e. | | 13 | Soniat in his "creole kitchen" column in the times-picayune |
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