Artichoke-Blue Cheese Bisque
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
51
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Melt butter in heavy large saucepan over medium heat
2
Add onion and sauté until translucent, about 10 minutes
3
Add vermouth and simmer until all liquid evaporates, about 4 minutes
4
Add artichokes, broth, and thyme
5
Simmer until artichoke hearts begin to fall apart, about 10 minutes
6
Remove from heat
7
Cool slightly
8
Working in batches, puree soup in blender until smooth
9
(Can be prepared 1 day ahead
10
Cover and refrigerate
11
) Pour soup into saucepan
12
Stir in cream and blue cheese
13
Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes
14
Season to taste with salt and pepper
15
Ladle into bowls
16
Sprinkle with chives and serve
17
Melt butter in heavy large saucepan over medium heat
18
Add onion and sauté until translucent, about 10 minutes
19
Add vermouth and simmer until all liquid evaporates, about 4 minutes
20
Add artichokes, broth, and thyme
21
Simmer until artichoke hearts begin to fall apart, about 10 minutes
22
Remove from heat
23
Cool slightly
24
Working in batches, puree soup in blender until smooth
25
(Can be prepared 1 day ahead
26
Cover and refrigerate
27
) Pour soup into saucepan
28
Stir in cream and blue cheese
29
Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes
30
Season to taste with salt and pepper
31
Ladle into bowls
32
Sprinkle with chives and serve