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
Recipes as an idea can be found way back into history, at least as far back into history as ancient Egypt, and maybe even further. Interesting though that is, generally, these ancient recipes were just very simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe found, according to experts is a collection of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef tells us how the ancient chefs were skilled in the use of a good variety of spices, including some familiar names like basil, fennel and parsley. Later on, there were two recipe books from the fourteenth century ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian food that appears on menues today, but rather accounts of the types of food prepared for the rich and wealthy people of that period. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices like parsley and basil. These new foods and tastes led to an eruption in recipe manuscripts, some of which still exist in private cookery archives. By the time we get to the 20th century, cookery publications were in great demand, due to increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Artichoke Bisque recipe.
