Creamy Artichoke Heart Bisque
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(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 shallot
- 1.333 cups floury potatoes (peeled and diced)
- 1 tin Artichoke hearts (approx. 425 ml, drained, 4 set aside, rest chopped)
- 2 Tbsps olive oil
- ⅜ cup dry white wine
- 3 cups vegetable stock
- 1 bunch mixed Fresh herbs (e. g. thyme, rosemary, parsley, chervil etc, finely chopped)
- ⅜ cup cream (at least 30% fat)
- 2 Tbsps butter
- 4 slices Bread (crusts cut off, diced)
- 1 garlic clove (crushed)
- lemon juice
Preparation steps
1.
Fry the shallot, potatoes and the artichokes in a pot in hot oil. Add the wine and the stock, season with salt and ground black pepper and simmer on a medium heat for around 20 min. Stir in the herbs and the cream and puree.
2.
Melt the butter in a pan and fry the bread and the garlic until the bread is brown on all sides. Pat dry with kitchen paper and season lightly with salt.
3.
Season the soup with a dash of lemon juice, pour into bowls and serve garnished with an artichoke heart and the croutons.
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