Artichoke And Blue Cheese Bisque Recipes

ARTICHOKE-BLUE CHEESE BISQUE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add vermouth and simmer until all liquid evaporates, about 4 minutes. Add artichokes, broth, and thyme. Simmer until artichoke hearts begin to fall apart, about 10 minutes. Remove from heat. Cool slightly. Working in batches, puree soup in blender until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Pour soup into saucepan. Stir in cream and blue cheese. Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with chives and serve.

ARTICHOKE BISQUE

Steps:

• Saute onions in butter, over medium heat, for about 10 minutes, or until onions are soft.
• Add vermouth, artichokes, broth and thyme and simmer until the artichokes fall apart, about 10 minutes or so.
• Stir in cream and bleu cheese and simmer until melted.
• Carefully puree in a blender, or whir with your stick blender (if you do not own a stick blender, run, I said RUN out and get one! You will love it).
• Garnish with chives.

ARTICHOKE-BLUE CHEESE BISQUE

Steps:

• Melt butter in heavy large saucepan over medium heat.
• Add onion and sauté until translucent, about 10 minutes.
• Add vermouth and simmer until all liquid evaporates, about 4 minutes.
• Add artichokes, broth, and thyme.
• Simmer until artichoke hearts begin to fall apart, about 10 minutes.
• Remove from heat.
• Cool slightly.
• Working in batches, puree soup in blender until smooth.
• (Can be prepared 1 day ahead. Cover and refrigerate.) Pour soup into saucepan.
• Stir in cream and blue cheese.
• Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes.
• Season to taste with salt and pepper.
• Ladle into bowls.
• Sprinkle with chives and serve.