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Add a photoServings: 6
Ingredients
- 1 Tbsp. butter
- 1 x onion minced
- 1/3 c. vermouth
- 2 pkt frzn artichoke hearts - (8 ounce ea)
- 3 c. low-salt chicken broth
- 1/4 tsp dry thyme
- 1/4 c. whipping cream
- 1/4 c. crumbled blue cheese - (abt 2 ounce) Salt to taste Freshly-grnd black pepper to taste Minced fresh chives for garnish
Directions
- Heat butter in heavy large saucepan over medium heat. Add in onion and saute/fry till translucent/soft, about 10 min. Add in vermouth and simmer till all liquid evaporates, about 4 min. Add in artichokes, broth, and thyme. Simmer till artichoke hearts begin to fall apart, about 10 min. Remove from heat. Cold slightly. Working in batches, puree soup in blender till smooth. (Can be prepared 1 day ahead. Cover and chill.)
- Pour soup into saucepan. Stir in cream and blue cheese. Simmer over medium heat till cheese melts and soup is smooth, whisking constantly, about 2 min. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with chives and serve.
- This recipe yields 6 servings.
- Comments: Holly Gustafson of Shaker Heights, Ohio, writes: "Noggins Restaurant, Raw Bar & Pub is a great restaurant in my neighborhood which serves the most wonderful artichoke-blue cheese bisque. I've searched many cooking Web sites for something similar, but I cannot find anything close to it. Can you help me get the real recipe"
- The blue cheese adds a pungent note to this silky, warming soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 88 | |
| Calories from Fat 54 | 61% |
| Total Fat 6.18g | 8% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 140mg | 6% |
| Potassium 192mg | 5% |
| Total Carbs 5.19g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.05g | 1% |
| Protein 4.37g | 7% |
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