Roasted Red Pepper and Artichoke Bisque

By Hklbrries

Ingredients

• 3 tbsp olive oil
• 1/2 large onion, minced
• 2 stalks celery, minced (1/2 cup)
• 1 large carrot, minced (1/2 cup)
• 3 garlic cloves, minced
• 1 tbsp salt (seems like a lot!)
• 2 tsp ground black pepper
• 2 tsp dried thyme
• 1 tsp cayenne pepper
• 1 stick (4 ounces) butter
• 1 cup flour
• 3 (14 ounce) cans chicken broth
• 1 (16 ounce) jar roasted red peppers, pureed
• 2 cups water
• 2 tbsp chicken-flavor instant bouillon
• 1 cup heavy cream
• 1 cup dry sherry
• 8 ounces marinated artichokes, minced
• Shredded Parmesan or Asiago cheese

Details

Servings 8

Preparation

Step 1

In a large saucepan, combine olive oil, onion, celery, carrots and garlic (you can mince garlic and vegetables in a food processor). Cook over low heat until soft. Season with salt, pepper, thyme and cayenne pepper.

Increase the heat to medium, add butter and melt. Stir in flour and cook, stirring, for 3 to 4 minutes.

Add chicken broth, roasted red pepper puree, water and chicken bouillon and stir until thickened.

Simmer, uncovered, for 20 to 30 minutes, adding water or broth as needed.

Stir in cream, sherry and artichokes and heat for 5 to 10 minutes.

Garnish with shredded Parmesan or Asiago.