Best Artichoke And Blue Cheese Bisque Recipes

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ARTICHOKE BISQUE



Artichoke Bisque image

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

2 tablespoons butter
1 onion (chopped)
1/3 cup vermouth
16 ounces canned artichoke hearts, in water, drained
3 cups chicken broth
1/4 teaspoon dried thyme
1/2 cup whipping cream
2 ounces blue cheese (about 1/4 cup)
2 tablespoons fresh chives, minced

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

CREAMY ARTICHOKE BISQUE



Creamy Artichoke Bisque image

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

1 (8 ounce) can cream of chicken soup
1 (8 ounce) can water-packed artichoke hearts
1 (8 ounce) can diced potatoes
1 cup cream cheese
1/4 cup pasta sauce
garlic powder or fresh pureed garlic
salt and pepper

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



Artichoke Bisque image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

4 Roma tomatoes
1 red bell pepper
4 whole artichoke hearts, on skewer
Vegetable oil
1 tablespoons butter
1 small onion, chopped
4 large garlic cloves, minced
1 1/2 cups vegetable stock
1 cup cream
Several sprigs cilantro, leaf only, chopped
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon salt
Pinch freshly ground black pepper
Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.

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.

ARTICHOKE BISQUE



Artichoke Bisque image

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

42 ounces water-packed artichoke hearts (small size - 3 cans)
1 (10 1/2 ounce) can cream of celery soup (or mushroom)
4 cups chicken broth
1 cup half-and-half (fat free is fine)
1/2 lemon, juice of
1 tablespoon good season's dry mix Italian salad dressing mix
2 -3 leeks, trimmed and chopped
1 pinch cayenne or 1 pinch chipotle pepper
1 teaspoon salt

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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Understanding what Artichoke and Blue Cheese Bisque recipes are

Artichoke and blue cheese bisque recipes are a type of soup that is creamy, rich, and indulgent. This bisque features tender artichokes and tangy blue cheese melted into a smooth texture that is enhanced by aromatic herbs and spices. It is a perfect starter or a light meal that warms your belly and satisfies your taste buds.

What's in the recipe?

Apart from the primary ingredients- artichokes and blue cheese, artichoke and blue cheese bisque recipes may include the following:

1. Aromatics

Common aromatics used in the soup include chopped onions, fennel, and garlic. These ingredients help to add flavor to the soup, and they work well with the earthy flavor from the artichokes.

2. Cream

A luxurious cream is a must-have when making this bisque. The cream adds a silky texture to the soup while also adding a rich and indulgent flavor.

3. Stock or broth

Stock or broth is used to create the base of the soup. It plays a crucial role in adding depth of flavor, and the chicken or vegetable stock can be used depending on your preference.

4. Herbs and spices

Herbs and spices are used to enhance the flavor profile and add an extra layer of complexity to the soup. Popular options include thyme, rosemary, cayenne pepper, black pepper, and bay leaves.

How to prepare artichoke and blue cheese bisque recipes?

There are various ways to prepare artichoke and blue cheese bisque recipes depending on your preference. Here are some general steps:

1. Prepping the artichokes

You'll need to begin by preparing the artichokes. Start by removing the tough outer leaves, then trim the top and bottom of the artichoke. Cut the artichoke into quarters, then remove the choke using a sharp knife. Then chop the artichoke quarters into small pieces.

2. Cooking the aromatics

Heat some oil in a saucepan, then add in the chopped onions, fennel, and garlic. Cook for a few minutes until the vegetables are tender and fragrant.

3. Adding the artichokes and stock/broth

Add the chopped artichokes to the saucepan and cook for a few more minutes. Once the artichokes are tender, add the stock or broth and bring to a boil. Reduce heat to a simmer and cook until the artichokes are fully cooked.

4. Blending the soup

Puree the soup until it is smooth using an immersion blender, a blender, or a food processor. Add the cream and blue cheese and continue blending until the soup is smooth and creamy.

5. Seasoning

Finally, taste the soup and adjust the seasoning to your preference. Season with salt, pepper, and other herbs and spices you like.

Conclusion

Artichoke and blue cheese bisque recipes are an excellent way to enjoy some healthy veggies while indulging your taste buds. The creamy texture of the soup is comforting and filling, while the combination of artichokes and blue cheese is out of this world. This dish is perfect for cold days or when you need a quick and easy meal that nourishes the body and soul.

Artichoke and blue cheese bisque is a creamy, flavorful soup that is perfect for a cold winter night or a fancy dinner party. This soup combines the rich tangy flavor of blue cheese with the savory taste of artichokes to create a delicious and satisfying dish. While making this soup might seem intimidating, there are several tips that can help make the process easy and enjoyable.

Tips for Preparing Artichokes

One of the key ingredients in artichoke and blue cheese bisque is, of course, artichokes. Here are some tips for preparing artichokes:
Choosing Artichokes:
When you’re at the grocery store or farmers market, look for artichokes with tightly packed leaves and a bright green color. The leaves should be firm and not dry or brittle. Avoid artichokes with brown spots or signs of mold.
Cleaning Artichokes:
Cleaning artichokes can be a bit of a hassle, but it’s worth it for the delicious flavor they add to the soup. Start by trimming off the top 1 – 1 1/2 inches of the artichoke. Next, remove any small leaves from the bottom and trim the stem to about 1 inch. Use a sharp knife to cut off the rest of the stem, leaving a flat base. Using kitchen scissors, trim the sharp tips off of the artichoke leaves.
Cooking Artichokes:
There are several ways to cook artichokes, but for this soup, the best method is to steam them. Place the cleaned artichokes in a steamer basket over boiling water and cover with a lid. Steam for 20-30 minutes, or until the leaves can be easily pulled off.

Tips for Making the Bisque

Using Chicken Stock:
Using chicken stock instead of water will give your bisque a rich and complex flavor. If you’re using store-bought stock, make sure to get low-sodium or unsalted so you can control the level of salt in your soup. If you’re making your own stock, simmer chicken bones with vegetables and herbs for several hours to extract the most flavor.
Adding Blue Cheese:
Blue cheese is the star of this soup, so make sure to choose a high-quality cheese that you enjoy. Some options include Roquefort, Gorgonzola, and Stilton. When adding the cheese, crumble it into small pieces and add it in stages, stirring each time until the cheese has melted.
Using a Blender:
To achieve a silky smooth texture, use a blender to puree the soup. However, be very careful when blending hot liquids. Only fill the blender about halfway full and blend in small batches, holding the lid down with a towel to prevent splatters.
Adjusting Seasonings:
Taste the soup as you go and adjust the seasonings as needed. You may need to add more salt, pepper, or blue cheese to get the perfect balance of flavors.

Serving Suggestions

Artichoke and blue cheese bisque is a versatile soup that can be served on its own or paired with other dishes. Here are some serving suggestions:
Garnish
Garnish the soup with chopped fresh parsley, crumbled blue cheese, or a drizzle of olive oil.
Bread
Serve the soup with crusty bread for dipping.
Salad
Pair the soup with a simple green salad dressed with a tangy vinaigrette.
Entree
Serve the soup as an entree alongside roasted vegetables or grilled chicken.

Conclusion

Preparing artichoke and blue cheese bisque may seem intimidating at first, but with these tips, you can create a delicious and satisfying soup that is perfect for any occasion. Remember to choose fresh ingredients, adjust seasonings to your taste, and use a blender to achieve a silky smooth texture. With these tips, your soup will be a hit every time.

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