8 tbsp flour
16 oz butter
6 cup beef stock
2 celery rib, finely chopped
3 lg onion, finely chopped
1 bn scallion, finely chopped
2 bay leaves
1/4 tsp thyme
2 cl garlic, minced
28 oz artichoke hearts, undrained
salt & pepper, to taste
1/4 tsp tabasco
1 cup wine, white, dry
4 oz light cream
2 tbsp parsley, minced

How to prepare

Melt the butter in a heavy pot and add the flour. Over a low heat cook for 5 min, stirring constantly. Slowly add the stock and when well mixed, add the celery, onions, green onions, bay leaves, thyme and garlic. Let simmer 45 min.
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 min. 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

(2 votes, average: 4.50 out of 5)

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