Artichoke Bisque (NES)

By hmp13

Ingredients

• 4 tablespoons butter
• 2 cups sliced onions
• 4 whole cloves garlic, peeled
• 1/4 cup diced celery
• 6 yukon gold potatoes, peeled and cut into quarters
• 3 cans (16 ounce each) artichoke hearts, drained
• 8 cups chicken stock
• 2 cups freshly grated parmesan cheese
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• 8 to 10 dashes Tabasco sauce
• 2 teaspoons Worcestershire sauce
• 2 cups light cream
• Roasted artichokes
• 2 tablespoons chopped fresh parsley

Details

Servings 6

Preparation

Step 1

In a stockpot melt the butter. Add the onions, garlic and celery. Sauté for 15 minutes until the onions start to caramelize a bit. Add the potatoes and artichoke hearts and stir together to incorporate. Pour the chicken stock over the ingredients and bring to boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are soft and tender, 30 to 35 minutes. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add the cheese, nutmeg, salt, pepper, Tabasco sauce and Worcestershire sauce. Puree once again until the ingredients are well mixed. Add the cream and puree until the entire soup is smooth. Serve in colorful
Garnish with roasted artichokes and fresh parsley sprinkled in the center.