OYSTER & ARTICHOKE BISQUE
Make and share this Oyster & Artichoke Bisque recipe from Food.com.
Provided by scott miller
Categories < 60 Mins
Time 35m
Yield 9 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a sauce pot.
- Add the onion, celery, and garlic; saute for 5 minutes or until tender.
- Whisk in the flour and stir for 3 minutes.
- Add the milk and heat until thickened.
- Stir in the half and half and seasonings.
- Bring to a boil, stirring constantly.
- Reduce the heat, add the oysters and artichokes.
- Simmer for 5 minutes, then add the sherry.
ARTICHOKE BISQUE
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill.
- Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
- In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
- Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
CREAMY ARTICHOKE BISQUE
Make and share this Creamy Artichoke Bisque recipe from Food.com.
Provided by TheHeavenlyHeatherly
Categories Vegetable
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Stir the cream cheese, cream of chicken soup (plus 1 cup water if can directions call for it) over medium heat in a medium sized pot.
- In a skillet, cook your potatoes in a tablespoon of oil or butter until lightly golden. Season will garlic and salt and pepper then set aside.
- Use your skillet to cook the artichoke hearts in a tablespoon of olive oil for about 5-7 minutes or until lightly golden.
- In a food processor (I used the Magic Bullet) puree about half of the artichoke hearts with the tomato pasta sauce. Chop the rest of the artichokes into small chunks.
- Add artichokes and potatoes to your soup pot and stir until all ingredients are mixed and cream cheese is melted.
- Add salt and pepper to taste.
- Let cool and enjoy!
ARTICHOKE BISQUE
This is one of my favorite soups. It is so rich and the flavors so subtle. Bleu cheese when melted becomes very mellow in flavor. If you love bleu cheese, you will love this soup.
Provided by dawnie2u
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in butter, over medium heat, for about 10 minutes, or until onions are soft.
- Add vermouth, artichokes, broth and thyme and simmer until the artichokes fall apart, about 10 minutes or so.
- Stir in cream and bleu cheese and simmer until melted.
- Carefully puree in a blender, or whir with your stick blender (if you do not own a stick blender, run, I said RUN out and get one! You will love it).
- Garnish with chives.
Nutrition Facts : Calories 301.3, Fat 22.1, SaturatedFat 13.5, Cholesterol 66.7, Sodium 931, Carbohydrate 17.4, Fiber 6.6, Sugar 3, Protein 11.6
ARTICHOKE TOMATO BISQUE
Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at dinner parties and you'll be amazed at the compliments you receive. -Doty Emory, Jasper, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender., Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes. , In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper.
Nutrition Facts : Calories 150 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 544mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
ARTICHOKE BISQUE
This recipe is a wonderful cold day soup but also light enough for Spring and Summer meals. Perfect with a grilled cheese sandwich or salad.
Provided by Queen B
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Saute leeks in butter or olive oil and place in food processor. Puree leeks.
- Add 3 cans of drained artichoke hearts and pulse in the the food processor until just short of pureeing. Should be coarse and still a bit chuncky.
- Mix together pureed ingredients, cream soup, broth, lemon juice and Italian dressing in stock pot and bring to simmer. Add 1/2 & 1/2 and heat thoroughly. Taste for seasonings and add salt as desired.
- Serve hot. Keeps well in refrigerator.
Nutrition Facts : Calories 174.2, Fat 6.1, SaturatedFat 2.8, Cholesterol 15.3, Sodium 1112.4, Carbohydrate 24.4, Fiber 8.7, Sugar 3.3, Protein 9.3
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