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: Edit

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