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Epicurious

Artichoke-Blue Cheese Bisque

3.8

(53)

Holly Gustafson of Shaker Heights, Ohio, writes: "Noggins Restaurant, Raw Bar & Pub is a great restaurant in my neighborhood that serves the most wonderful artichoke-blue cheese bisque. I've searched many cooking Web sites for something similar, but I can't find anything close to it. Can you help me get the real recipe?"

The blue cheese adds a pungent note to this silky, warming soup.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 tablespoon butter
1 onion, chopped
1/3 cup vermouth
2 8-ounce packages frozen artichoke hearts
3 cups low-salt chicken broth
1/4 teaspoon dried thyme
1/4 cup whipping cream
1/4 cup crumbled blue cheese (about 2 ounces)
Chopped fresh chives

Preparation

  1. Step 1

    Melt butter in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add vermouth and simmer until all liquid evaporates, about 4 minutes. Add artichokes, broth, and thyme. Simmer until artichoke hearts begin to fall apart, about 10 minutes. Remove from heat. Cool slightly. Working in batches, puree soup in blender until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)

    Step 2

    Pour soup into saucepan. Stir in cream and blue cheese. Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with chives and serve.

TagsBisqueSoupSoup/StewVermouthAlcoholBeveragesBlue CheeseCheeseDairyArtichokeVegetableStarterMainDinnerNut FreeGluten FreeQuickEasyWeeknight MealsBlenderSpringEpicurious
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