Nibble Me This Artichoke & Spinach Bisque
Traditionally, a bisque uses seafood but according to wiki, a thick and richly seasoned soup made from vegetables can also be a bisque. I don't care what you call it, because this is an excellent dish!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
nf
advance
soup
brunch
artichoke
french
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- salt to taste
- 1 bay leaf
- 1 cup heavy cream
- 1/4 teaspoon thyme
- 1/2 cup white wine
- 4 teaspoons flour
- 8 tbs. butter
- 3 cups beef stock
- 1 stalk celery finely diced
- 1 1/2 ea onion diced
- 1/2 bunch green onion chopped
- 2 cloves of roasted garlic
- 1 can artichoke hearts with juices (about 2 cups)
- 1 cup spinach fresh, rinsed and chopped
- 1/8 teaspoon tabasco
- Carbohydrate 10.6593545908304 g
- Cholesterol 490.250507280999 mg
- Fat 182.571421340357 g
- Fiber 0.743457585972484 g
- Protein 12.3816750381179 g
- Saturated Fat 115.400102025647 g
- Serving Size 1 1 Serving (755g)
- Sodium 2210.0737262397 mg
- Sugar 9.91589700485787 g
- Trans Fat 12.6709344187228 g
- Calories 1698 calories
Melt the butter in a sauce pan. Whisk in flour over low heat and whisk constantly for 5 minutes. Slowly whisk in beef stock after that. Then add celery, onions, green onions, bay leaf, thyme and garlic. Simmer for 45 minutes. Finely chop artichoke hearts, chop the spinach and add to the mixture, continue simmering another 30 minutes. Remove from heat, let cool slightly and then puree it in a blender, food processor, or with an immersion blender. Add cream, wine, Tabasco, and salt & pepper to taste. Bring back just to a simmer, garnish with whatever you like (croutons, fried leeks, sour cream, etc), and serve. Pictured today garnished with fried leeks and thyme.
