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Creole Artichoke Bisque
8 tablespoons flour
16 ounces butter
6 cup beef stock
2 ribs celery, finely chopped
3 large onions.- finely chopped
1 bunch green onions, finely chopped
2 bay leaves
1/4 teaspoon thyme
2 cloves garlic, minced
2 (14 ounce) cans artichoke hearts, undrained
Salt and black pepper to taste
1/4 teaspoon Tabasco sauce
1 cup dry white wine
4 ounces light cream
2 tablespoons parsley, minced
Melt the butter in a heavy pot and add the flour. Over low heat, cook for 5 minutes, stirring constantly.
Slowly add the stock and when well mixed, add the celery, onions, green onions, bay leaves, thyme and garlic. Let this simmer for 45 minutes.
Chop the artichoke hearts fairly fine and then add to the pot, along with the artichoke water. Cook at a low simmer for another 30 minutes.
Add salt and pepper to taste, the Tabasco, wine and cream and bring to a simmer. Do NOT boil.
The bisque is now ready to serve.
Sprinkle a bit of parsley over the bisque in each bowl.
Cajun and Creole Recipes