Artichoke Bisque with Parsley-Lemon Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making bisque through step 3 up to 1 day ahead, cool, cover, and chill; stir often over medium heat until hot. 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 |
parsley-lemon gremolata |
salt and white or black pepper |
Directions:
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.
2. Add flour and stir to coat onion. Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15 to 20 minutes.
3. In a blender, holding lid down with a towel, whirl mixture in batches until smooth; pour into a large bowl.
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.
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