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Receta Artichoke Bisque With Parsley Lemon Gremolata
by Global Cookbook

Artichoke Bisque With Parsley Lemon Gremolata
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Ingredientes

  • 2 Tbsp. butter or possibly margarine
  • 1 x onion - (8 ounce) peeled, minced
  • 3 Tbsp. all-purpose flour
  • 6 c. fat-skimmed chicken broth (or possibly vegetable broth)
  • 3 pkt frzn artichoke hearts - (8 ounce ea)
  • 1/2 tsp dry tarragon Softly-whipped cream (or possibly lowfat sour cream) Parsley-Lemon Gremolata (see recipe) Salt to taste Freshly-grnd white pepper to taste

Direcciones

  1. In a 4- to 5-qt pan over medium-high heat, heat butter. Add in onion and stir often till golden brown, 7 to 10 min.
  2. Add in flour and stir to coat onion. Add in broth, artichoke hearts, and tarragon; stir till mix boils and thickens, 15 to 20 min.
  3. In a blender, holding lid down with a towel, whirl mix in batches till smooth; pour into a large bowl.
  4. Return soup to pan and stir over low heat till warm. Ladle into bowls and garnish with spoonfuls of whipped cream and Parsley-Lemon Gremolata. Add in salt and pepper to taste.
  5. This recipe yields 6 to 8 servings.
  6. Comments: If making bisque through step 3 up to 1 day ahead, cold, cover, and chill; stir often over medium heat till warm.