Creole Artichoke Bisque

Creole Artichoke Bisque
8 Tbs flour
16 oz butter
6 cup beef stock
2 ribs celery - finely chopped
3 lg onions - finely chopped
1 bunch green onions - finely chopped
2 bay leaves
1/4 tsp thyme
2 cloves garlic - minced
2 cans (14 oz) artichoke hearts, undrained
Salt and black pepper to taste
1/4 tsp Tabasco
1 cup dry white wine
4 oz light cream
2 Tbs parsley - minced
Melt the butter in a heavy pot and add the flour. Over a low heat, cook
for 5 minutes, stirring constantly. Slowly add the stock and when well
mixed, add the celery, onions, green onions, bay leaves, thyme and
garlic. Let this simmer for 45 mins.Chop the artichoke hearts fairly
fine and then add to the pot, along with the artichoke water. Cook at a
low simmer for another 30 mins. Add salt and pepper to taste, the
Tabasco, wine and cream and bring to a simmer. Do Not boil. The bisque is
now ready to serve.Sprinkle a bit of parsley over the bisque in each plate
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes