*  Exported from  MasterCook  *
 
                              ARTICHOKE BISQUE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       tb           Flour
   16       oz           Butter
    6       c            Beef Stock
    2                    Ribs Celery - finely chopped
    3       lg           Onions - finely chopped
    1       bn           Green Onions - finely
                         -chopped
    2                    Bay Leaves
      1/4   ts           Thyme
    2                    Clove Garlic - minced
    2       cn           Artichoke Hearts - (2 14-oz.
                         -cans) (UNDRAINED)
                         Salt and black pepper - to
                         -taste
      1/4   ts           Tabasco
    1       c            White Wine - dry
    4       oz           Light Cream
    2       tb           Parsley - minced
 
   Melt the butter in a heavy pot and add the flour. Over
   a low heat cook for 5 minutes, stirring constantly.
   Slowly add the stock and when well mixed, add the
   celery, onions, greeen 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
   plate. With a slice of French bread, it’s a Creole
   treat for your bon appetit.
   
   Recipe from Leon E.  Soniat in his “Creole Kitchen”
   column in the Times-Picayune.
   
   Posted by Michelle Bass. Courtesy of Fred Peters.
  
 
 
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