Artichoke Bisque
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 42 ounces water-packed artichoke hearts (small size - 3 cans)
- 1 (10 1/2 ounce) can cream of celery soup (or mushroom)
- 4 cups chicken broth
- 1 cup half-and-half (fat free is fine)
- 1⁄2 lemon, juice of
- 1 tablespoon good season's dry mix Italian salad dressing mix
- 2 -3 leeks, trimmed and chopped
- 1 pinch cayenne or 1 pinch chipotle pepper
- 1 teaspoon salt
directions
- Saute leeks in butter or olive oil and place in food processor. Puree leeks.
- Add 3 cans of drained artichoke hearts and pulse in the the food processor until just short of pureeing. Should be coarse and still a bit chuncky.
- Mix together pureed ingredients, cream soup, broth, lemon juice and Italian dressing in stock pot and bring to simmer. Add 1/2 & 1/2 and heat thoroughly. Taste for seasonings and add salt as desired.
- Serve hot. Keeps well in refrigerator.
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RECIPE SUBMITTED BY
I live on a lake out in Madison county with my husband and our 2 sons. I am an artist and a retired interior designer. I love to travel, especially in Italy, and I am studying to become fluent in Italian.