Home - By Category - Recipe - Soups Page 1 | Beef Page 1

Artichoke Bisque

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ARTICHOKE BISQUE
 Categories: Soups, Beef
      Yield: 6 Servings
 
      8 tb Flour
     16 oz Butter
      6 c  Beef Stock
      2    Ribs Celery - finely chopped
      3 lg Onions - finely chopped
      1 bn Green Onions - finely
           -chopped
      2    Bay Leaves
    1/4 ts Thyme
      2    Clove Garlic - minced
      2 cn Artichoke Hearts - (2 14-oz.
           -cans) (UNDRAINED)
           Salt and black pepper - to
           -taste
    1/4 ts Tabasco
      1 c  White Wine - dry
      4 oz Light Cream
      2 tb Parsley - minced
 
  Melt the butter in a heavy pot and add the flour. Over a low heat
  cook for 5 minutes, stirring constantly. Slowly add the 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.  Cook at a low simmer for another 30
  minutes. Add salt and pepper to taste, the Tabasco, wine and cream
  and bring to a simmer. Do NOT boil.  The bisque is now ready to serve.
  
  Sprinkle a bit of parsley over the bisque in each plate. With a slice
  of French bread, it's a Creole treat for your bon appetit.
  
  Recipe from Leon E.  Soniat in his "Creole Kitchen" column in the
  Times-Picayune.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
MMMMM

Display Recipe for Import.