This elegant artichoke bisque makes a lovely first course or light luncheon entrée.
1 tablespoon butter
1 onion, chopped
2 celery ribs, chopped
4 cloves garlic, crushed
1 green onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
2 1/2 cups water
1 cup white wine
1 bay leaf
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon crushed dried thyme
1/4 teaspoon hot pepper sauce
2 (13-ounce) cans artichoke hearts, undrained
1/2 cup whipping cream
- Melt butter in a large pot over medium heat. Stir in onion and celery and, stirring constantly, cook until onion is almost transparent, 3 to 5 minutes. Add garlic and green onion and
continue to cook over medium heat until garlic is soft, about 1 minute.
- Sprinkle flour on onion mixture and stir constantly over medium heat for 3 minutes.
- Add chicken broth, water, wine, bay leaf, salt, white pepper, thyme and hot pepper sauce. Simmer, partially covered, for 45 minutes.
- Stir in artichoke hearts with liquid and cream. Cover and simmer on low heat for an additional 30 minutes. Remove the bay leaf before serving.
Makes 8 servings.