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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|Serving Size: 1 Serving (755g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1643 (97%)|
|Amt Per Serving||% DV|
|Total Fat 182.6g||243 %|
|Saturated Fat 115.4g||577 %|
|Monounsaturated Fat 47.6g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 490.3mg||151 %|
|Sodium 2210.1mg||76 %|
|Potassium 1042.4mg||27 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.9g|
|Protein 12.4g||18 %|
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Calories per serving: 1698
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