Recently I ate at a fancy restaurant that served Artichoke Bisque, it was the best dang soup I have ever tasted!!! I decided to try to create this recipe. I have added it below for you to try! After eating and thinking, I could live off this soup alone...I went to the garden center and bought 3 artichoke plants and put them in my garden! Pictures to come soon!
Give this soup a try and let me know what you think!!!
ARTICHOKE BISQUE:
Ingredients
Roasted or boiled vegetables:
4 Roma tomatoes
1 red bell pepper
4 whole artichoke hearts, on skewer
Vegetable oil
1 tablespoons butter
1 small onion, chopped
4 large garlic cloves, minced
1 1/2 cups vegetable stock
1 cup cream (I used fat free and still tasted great)
Several sprigs cilantro, leaf only, chopped
1 slice of cubbed sour dough bread or croutons
1/2 cup water
1/2 teaspoon salt
Pinch freshly ground black pepper
Suggested garnishes shredded cheeses, toasted pumpkin seeds or pine nuts.
Directions:
To prepare veggies, preheat in pan with water just slightly covering your veggies.
Alternative option is to grill the veggies: Coat vegetables lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor or blender, small chop the grilled/boiled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add sourdough (helps thicken the soup) or croutons and add more water if necessary.
Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
To prepare veggies, preheat in pan with water just slightly covering your veggies.
Alternative option is to grill the veggies: Coat vegetables lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor or blender, small chop the grilled/boiled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add sourdough (helps thicken the soup) or croutons and add more water if necessary.
Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
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