Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tb Flour
16 oz Butter
6 c Beef Stock
2 Ribs Celery - finely chopped
3 lg Onions - finely chopped
1 bn Green Onions - finely
-chopped
2 Bay Leaves
1/4 ts Thyme
2 Clove Garlic - minced
2 cn Artichoke Hearts - (2 14-oz.
-cans) (UNDRAINED)
Salt and black pepper - to
-taste
1/4 ts Tabasco
1 c White Wine - dry
4 oz Light Cream
2 tb Parsley - minced
Melt the butter in a heavy pot and add the flour. Over
a low heat cook for 5 minutes, stirring constantly.
Slowly add the stock and when well mixed, add the
celery, onions, greeen onions, bay leaves, thyme and
garlic. Let this simmer for 45 minutes.
Chop the artichoke hearts fairly fine and then add to
the pot along with the artichoke water. Cook at a low
simmer for another 30 minutes. Add salt and pepper to
taste, the Tabasco, wine and cream and bring to a
simmer. Do NOT boil. The bisque is now ready to serve.
Sprinkle a bit of parsley over the bisque in each
plate. With a slice of French bread, it's a Creole
treat for your bon appetit.
Recipe from Leon E. Soniat in his "Creole Kitchen"
column in the Times-Picayune.
