Artichoke Bisque

"This recipe is a wonderful cold day soup but also light enough for Spring and Summer meals. Perfect with a grilled cheese sandwich or salad."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
9
Serves:
8-10
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wow, Queen B! Questa zuppa e' molto buona, veramente! Ma capisci che ho usata brodo di verdure, non di pollo:):)! Grazie per una recetta deliziosa.
     
Advertisement

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes