Artichoke Bisque with Parsley-Lemon Gremolata
James Carrier
Notes: If making bisque through step 3 up to 1 day ahead, cool, cover, and chill; stir often over medium heat until hot.
How to Make It
Step 1
1
In a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until golden, 7 to 10 minutes.
Step 2
2
Add flour and stir to coat onion. Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15 to 20 minutes.
Step 3
3
In a blender, holding lid down with a towel, whirl mixture in batches until smooth; pour into a large bowl.
Step 4
4
Return soup to pan and stir over low heat until hot. Ladle into bowls and garnish with spoonfuls of whipped cream and Parsley-Lemon Gremolata. Add salt and pepper to taste.
Ingredients
2 tablespoons butter or margarine
1 onion (8 oz.), peeled and chopped
3 tablespoons all-purpose flour
6 cups fat-skimmed chicken broth or vegetable broth
3 packages (8 oz. each) frozen artichoke hearts
1/2 teaspoon dried tarragon
Softly whipped cream or sour cream
Salt and white or black pepper
Directions
Step 1
1
In a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until golden, 7 to 10 minutes.
Step 2
2
Add flour and stir to coat onion. Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15 to 20 minutes.
Step 3
3
In a blender, holding lid down with a towel, whirl mixture in batches until smooth; pour into a large bowl.
Step 4
4
Return soup to pan and stir over low heat until hot. Ladle into bowls and garnish with spoonfuls of whipped cream and Parsley-Lemon Gremolata. Add salt and pepper to taste.
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