Ingredients for Artichoke Bisque
- 3 (14-ounce) cans artichoke hearts, drained
- Cream of Celery Soup
- 2 cups chicken broth
- Half and Half
- 2 tablespoons lemon juice
- 1 tablespoon Italian salad dressing
- 2 cups chopped leeks
- Cayenne
- Salt to taste
- swirl of cream (optional, for garnish)
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How to Make Artichoke Bisque
- Saute 2 cups chopped leeks in 2 tablespoons of butter or olive oil until softened (about 5 minutes).
- Transfer the sauteed leeks to a food processor and puree until smooth.
- Add 3 (14-ounce) cans of artichoke hearts, drained, to the food processor. Pulse until coarsely chopped – you want some texture remaining.
- 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.
- Bring the mixture to a simmer over medium heat.
- Stir in 1 1/2 cups of heavy cream and heat through. Do not boil.
- Season with salt and pepper to taste. Consider adding a pinch of garlic powder or dried thyme for extra flavor.
- Serve hot, garnished with a swirl of cream or a sprinkle of fresh parsley (optional).
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
13g
Fat
14g
Carbs
8g
