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Add a photoServings: 6
Ingredients
- 2 Tbsp. butter or possibly margarine
- 1 x onion - (8 ounce) peeled, minced
- 3 Tbsp. all-purpose flour
- 6 c. fat-skimmed chicken broth (or possibly vegetable broth)
- 3 pkt frzn artichoke hearts - (8 ounce ea)
- 1/2 tsp dry tarragon Softly-whipped cream (or possibly lowfat sour cream) Parsley-Lemon Gremolata (see recipe) Salt to taste Freshly-grnd white pepper to taste
Directions
- In a 4- to 5-qt pan over medium-high heat, heat butter. Add in onion and stir often till golden brown, 7 to 10 min.
- Add in flour and stir to coat onion. Add in broth, artichoke hearts, and tarragon; stir till mix boils and thickens, 15 to 20 min.
- In a blender, holding lid down with a towel, whirl mix in batches till smooth; pour into a large bowl.
- Return soup to pan and stir over low heat till warm. Ladle into bowls and garnish with spoonfuls of whipped cream and Parsley-Lemon Gremolata. Add in salt and pepper to taste.
- This recipe yields 6 to 8 servings.
- Comments: If making bisque through step 3 up to 1 day ahead, cold, cover, and chill; stir often over medium heat till warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 35 | 52% |
| Total Fat 3.98g | 5% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 42mg | 2% |
| Potassium 98mg | 3% |
| Total Carbs 7.39g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.95g | 1% |
| Protein 1.32g | 2% |
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