Saturday, October 9, 2010
I haven't tried a new soup recipe in a long time. For some reason, even though I enjoy soup the recipes don't usually stand out to me when I'm flipping through cookbooks. This soup did catch my eye though, partly because I'm visual and it looked delicious but also because it had artichoke in it and I'm a fan of artichoke.
My husband and I both give this bisque two thumbs up. It was even great reheated the next day and the next. We enjoyed ours with a side of pugliese bread which offset the burning lips from the roasted red pepper. Seriously though, I usually am not a fan of hot or spicy foods and I was able to eat this soup just fine. Also, I know that looking at the recipe and ingredient list you might say, "No way, there's too many things going in there", but remember that it does serve 8 to 10 (and it really does) and it is worth it and you can always halve it. Enjoy!
Roasted Red Pepper and Artichoke Bisque
Makes 8-10 servings
3 tablespoons olive oil
1/2 large onion, minced
2 stalks celery, minced (1/2 cup)
1 large carrot, minced (1/2 cup)
3 garlic cloves, minced
1 tablespoon salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
1 teaspoon cayenne pepper
4 ounces butter
1 cup flour
3 14-ounce cans chicken broth
1 16-ounce jar roasted red peppers, pureed
2 cups water
2 tablespoons chicken-flavor bouillon
1 cup heavy cream
1 cup dry sherry (I didn't have it)
8 ounces marinated artichokes, minced
shredded Parmesan or Asiago cheese
In a large saucepan, combine olive oil, onion, celery, carrots, and garlic (you can mince garlic and vegetables in a food processor). Cook over low heat until soft. Season with salt, pepper, thyme, and cayenne pepper.
Increase the heat to medium, add butter and melt. Stir in flour and cook, stirring for 3-4 minutes. (If I recall correctly, I had to immediately add the chicken broth and such because once I added the butter and flour it clumped up all together so I couldn't cook it for 3-4 minutes.)
Add chicken broth, roasted red pepper puree, water and chicken bouillon and stir until thickened. (I believe I used a whisk to break it up a bit better since the flour and butter created clumps.)
Simmer, uncovered, for 20-30 minutes, adding water or broth as needed.
Stir in cream, sherry, and artichokes and heat for 5-10 minutes. Garnish with shredded Parmesan or Asiago.