Artichoke Bisque With Parsley Lemon Gremolata Recipe

1. 1

   In a 4- to 5-qt pan over medium-high heat, heat butter.

2. 2

   Add in onion and stir often till golden brown, 7 to 10 min.

3. 3

   Add in flour and stir to coat onion.

4. 4

   Add in broth, artichoke hearts, and tarragon; stir till mix boils and thickens, 15 to 20 min.

5. 5

   In a blender, holding lid down with a towel, whirl mix in batches till smooth; pour into a large bowl.

6. 6

   Return soup to pan and stir over low heat till warm.

7. 7

   Ladle into bowls and garnish with spoonfuls of whipped cream and Parsley-Lemon Gremolata.

8. 8

   Add in salt and pepper to taste.

9. 9

   This recipe yields 6 to 8 servings.

10. 10

    Comments: If making bisque through step 3 up to 1 day ahead, cold, cover, and chill; stir often over medium heat till warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.