Ingredients
8 tbsp flour
16 oz butter
6 cup beef stock
2 ribs celery - finely chopped
3 large onions - finely chopped
1 bunch green onions - finely chopped
2 bay leaves
1/4 tsp thyme
2 clove garlic - minced
2 can artichoke hearts - (2 14-oz. cans), (undrained)
1 salt and black pepper - to taste
1/4 tsp tabasco
1 cup white wine - dry
4 oz light cream
2 tbsp parsley - minced
Directions
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, greeen 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.
Recipe from Leon E. Soniat in his "Creole Kitchen" column in the
Times-Picayune.
Posted by Michelle Bass. Courtesy of Fred Peters.
Servings: 6 servings
Artichoke Bisque Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
We are able to follow the history of `recipes` far back into the distant past, at least as far back into recorded history as the Egyptians, and maybe further still. However, these, early cookbooks were just very simple hieroglyphic recipes for preparing food.
Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of scripts describing recipes prepared by the Romans. In his works, Apicius tells us how the meals were separated into appetizers, main meal and desserts, a style of dining still practiced today. This early Roman chef recounts how the early Romans were skilled in the use of a good variety of herbs, including many that are still in use today such as basil, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including coriander, parsley, and basil. The introduction of these new foods and spices created an eruption in books on cooking, many of which are now in academic collections. The revolution that is television gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Artichoke Bisque recipe.
