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Artichoke Bisque Soup Recipe

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) (UN DRAINED)
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, green 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.

Thanks for viewing our recipes!

Recipe from Leon E. Soniat in his "Creole Kitchen" column in the
Times-Picayune.

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