Artichoke And Blue Cheese Bisque Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until softened.
• STEP 2.Add artichoke hearts and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
• STEP 3.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 4.Return the soup to the pot and stir in the blue cheese until melted and well combined.
• STEP 5.Season with salt and pepper to taste. Serve hot and garnish with additional blue cheese crumbles, if desired.

Cooking Tips

• If using canned artichoke hearts, make sure to drain and rinse them before adding to the soup.
• For a smoother texture, strain the soup through a fine mesh sieve after blending.
• To make the soup vegetarian, use vegetable broth instead of chicken broth.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the bisque on the stovetop over low heat, stirring occasionally.
• Serve the bisque as an appetizer before a meal or as a light lunch with a side salad or crusty bread.