Artichoke Bisque
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Artichoke Bisque
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Why make the same old soup? Creamy artichoke bisque with garlic and Parmesan is a fresh new option for an appetizer, lunch or light supper.
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Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 large shallot, peeled and diced
- 2 cloves garlic, minced
- 1 Tbsp dry sherry
- 15 ounce canned artichokes, drained and rough chopped do not use marinated artichokes.
- 2 cups chicken stock or broth
- 1 small russet or waxy potato, peeled and diced
- 1 inner stalk of celery, with the leaves, sliced.
- 1 bundle fresh thyme stems, tied.
- 1/4 cup cream
- 1/4 cup shredded Parmesan cheese
- A squeeze of lemon juice
- sea salt and fresh cracked black pepper to taste.
garnish, optional
- small artichoke hearts, halved
- olive oil
- shredded Parmesan cheese
Instructions
- Heat the olive oil and butter in a Dutch oven until the butter melts. Sauté the shallot and garlic for a minute or two to soften but not brown them, stirring constantly. Add the sherry and stir for another minute to let it evaporate.
- Add the drained and chopped artichokes to the pan along with the chicken stock, potato, celery, and thyme bundle. Bring to a simmer and simmer until the potatoes are tender, about 10 minutes.
- Let the pot cool a bit, remove the thyme bundle and then puree in your blender or food processor. You may need to do this in batches, depending on the size of your machine. Start on low and work up to high, it should take under a minute in a high speed blender. A little longer in your food processor. Note: Be very careful when pureeing hot liquids, hot liquids can expand and splatter when blended, which can cause burns. Let the soup cool slightly before blending.If using a blender, only fill it halfway, and leave the lid vented to allow steam to escape. Cover the lid with a kitchen towel to protect your hands.
- Wipe out the pot and return the pureed soup to the pot. Add the cream and bring back up to temperature. Off the heat stir in the Parmesan cheese, a bit at a time to avoid clumping. Add the lemon juice and salt and pepper to taste.
- Serve garnished with fried artichokes and Parmesan cheese, if using. Or let cool and refrigerate for up to 3 days. Soup can be frozen for up to 3 months.
to fry artichoke hearts for optional garnish
- Slice small artichokes in half, or larger ones in quarters. Drain well on paper towels. Heat a little butter or olive oil in a cast iron skillet and fry the artichokes, cut side down, until golden.
Nutrition Information
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Calories
180kcal
(9%)
Carbohydrates
17g
(6%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
22mg
(7%)
Sodium
279mg
(12%)
Potassium
520mg
(15%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
282IU
(6%)
Vitamin C
15mg
(17%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 279mg | 12% |
| Potassium | 520mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 15mg | 17% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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