James Carrier
YieldsMakes 6 to 8 servings
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.

Artichoke Bisque with Parsley-Lemon Gremolata