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Artichoke Sourdough Bisque

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Time: approximately 90 minutes (20 minutes to prepare the artichokes, 20 minutes to chop the other vegetables, 20 minutes to saute, 20 minutes to simmer, 10 to simmer with the bread and then puree the mixure).

Serves: 8

Inspired by: I love artichoke soup. One of my favorites is from Duartes Tavern in Pescadero, CA. For years I’ve wanted to learn to make it, but most are full of cream and not very healthy. Then I saw Chef Tony Baker of Montrio Bistro in Monterey, California demonstrate this soup on a cooking show and it has no cream or butter – just a bit of olive oil and sourdough bread to thicken it.

Ingredients:

  • 4 extra large artichokes
  • ½ cup virgin olive oil
  • 1 medium sized yellow onion
  • 1 leek
  • 1 celery stalk
  • 5 garlic cloves
  • 2 cups chopped sourdough bread
  • 4 fresh sage leaves
  • 1 fresh sprig of thyme
  • 6 cups chicken stock (or substitute with vegetable stock) – lower sodium is best so you can season it yourself
  • Salt and pepper to taste

Preparation:

  • Using a sharp serrated knife, trim the artichoke all the way down to the heart (keep the stem). Use a spoon to scrape away the fuzzy part and discard.  Peel the stem and use that in the soup as well, since the stem is an extension of the heart.  After the artichokes are clean, roughly slice.
  • Wash and roughly chop all of the vegetables and garlic.
  • Heat the oil in a large thick-bottomed pan.
  • Sweat (sauté without color) the artichokes, onion, leek, garlic, celery and thyme, until tender.
  • Add the chicken stock. I used Sheltons all natural chicken broth with salt and spices but if you might prefer low sodium so you can  add your own in at the end.
  • Gently simmer the soup for 20 minutes.
  • Add the roughly chopped sourdough bread and sage and simmer for another 5 minutes.
  • In small batches, puree the soup using either a blender, food processor or immersion blender. A conventional blender should produce a nice smooth creamy soup.
  • Place all of the soup into a clean saucepan, reheat, and check the seasoning.
  • Season with salt and pepper. (I added in another 1/2 – 1 teaspoon of both salt and 1/2 teaspoon of pepper).

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