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!"Holy smokes, this soup is the bomb! And couldn't be easier to make. This is a favorite after making it just once." - donaliz
Yield: 6 Servings Ready in 45 minutes
favorite of 159 people 156 people want to try
Verified by twojocks
|3 cupsBeef stock|
|1 stalk celery; finely diced|
|1 1/2 eaOnion; diced|
|1/2 bunchGreen onion; chopped|
|1 Bay leaf|
|2 cloves of roasted garlic|
|1 can artichoke hearts with juices; (about 2 cups)|
|1 cupspinach; fresh, rinsed and chopped|
|salt; to taste|
|1/2 cupWhite wine|
|1 cupHeavy cream|
Nibble Me This Artichoke & Spinach Bisque Preparation
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.
Modified from Artichoke Bisque for which I can't find the original source although it's in several places on the web. First made this for my wife in 2003 for Mother's Day and she loved it. It was a huge hit at our anniversary brunch too.
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