Artichoke Bisque

Name: Artichoke Bisque
Ingredients: 42 ounces water-packed artichoke hearts (small size - 3 cans); 1 (10 1/2 ounce) can cream of celery soup (or mushroom); 4 cups chicken broth; 1 cup half-and-half (fat free is fine); 1/2 lemon, juice of; 1 tablespoon good season's dry mix Italian salad dressing mix; 2 -3 leeks, trimmed and chopped; 1 pinch cayenne or 1 pinch chipotle pepper; 1 teaspoon salt

9 ingredients

4 steps

Ingredients

42 ounces water-packed artichoke hearts (small size - 3 cans)
1 (10 1/2 ounce) can cream of celery soup (or mushroom)
4 cups chicken broth
1 cup half-and-half (fat free is fine)
1/2 lemon, juice of
1 tablespoon good season's dry mix Italian salad dressing mix
2 -3 leeks, trimmed and chopped
1 pinch cayenne or 1 pinch chipotle pepper
1 teaspoon salt

Directions

1

Saute leeks in butter or olive oil and place in food processor. Puree leeks.
2

Add 3 cans of drained artichoke hearts and pulse in the the food processor until just short of pureeing. Should be coarse and still a bit chuncky.
3

Mix together pureed ingredients, cream soup, broth, lemon juice and Italian dressing in stock pot and bring to simmer. Add 1/2 & 1/2 and heat thoroughly. Taste for seasonings and add salt as desired.
4

Serve hot. Keeps well in refrigerator.