Artichoke-Blue Cheese Bisque Recipe - Cooking Index
Artichoke-Blue Cheese Bisque Recipe - Cooking Index
Holly Gustafson of Shaker Heights, Ohio, writes: "Noggins Restaurant, Raw Bar & Pub is a great restaurant in my neighborhood that serves the most wonderful artichoke-blue cheese bisque. I've searched many cooking Web sites for something similar, but I can't find anything close to it. Can you help me get the real recipe?"
Courses: Soup| 1 tablespoon | 15ml | Butter |
| 1 | Onion - chopped | |
| 1/3 cup | 78ml | Vermouth |
| 2 | Frozen artichoke hearts - (8 oz ea) | |
| 3 cups | 711ml | Low-salt chicken broth |
| 1/4 teaspoon | 1.3ml | Dried thyme |
| 1/4 cup | 59ml | Whipping cream |
| 1/4 cup | 36g / 1.3oz | Crumbled blue cheese - (abt 2 oz) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Chopped fresh chives - for garnish |
Melt butter in heavy large saucepan over medium heat. Add onion and saute until translucent, about 10 minutes. Add vermouth and simmer until all liquid evaporates, about 4 minutes. Add artichokes, broth, and thyme.
Simmer until artichoke hearts begin to fall apart, about 10 minutes. Remove from heat. Cool slightly. Working in batches, puree soup in blender until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)
Pour soup into saucepan. Stir in cream and blue cheese. Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with chives and serve.
Source:
"Bon Appetit, September 2002"
Average rating:
9 (1 votes)
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