Artichoke Bisque Recipe

Ingredients for Artichoke Bisque

• Water Packed Artichoke Hearts
• Cream Of Celery Soup
• Chicken Broth
• Half And Half
• Lemon, Juice Of
• Italian Salad Dressing Mix
• 2 cups chopped leeks
• Cayenne
• Salt and pepper to taste

How to Make Artichoke Bisque

1. Saute 2 cups chopped leeks in 2 tablespoons of butter or olive oil until softened (about 5 minutes).
2. Transfer the sauteed leeks to a food processor and puree until smooth.
3. Add 3 (14-ounce) cans of artichoke hearts, drained, to the food processor. Pulse until coarsely chopped – you want some texture remaining.
4. In a large stock pot, combine the pureed leeks and artichokes, 1 (10.75 ounce) can of cream of mushroom soup, 2 cups of chicken broth, 2 tablespoons of lemon juice, and 1 tablespoon of Italian dressing.
5. Bring the mixture to a simmer over medium heat.
6. Stir in 1 1/2 cups of heavy cream and heat through. Do not boil.
7. Season with salt and pepper to taste. Consider adding a pinch of garlic powder or dried thyme for extra flavor.
8. Serve hot, garnished with a swirl of cream or a sprinkle of fresh parsley (optional).
9. Leftovers store well in the refrigerator for up to 3 days.