Artichoke Bisque

Name: Artichoke Bisque
Ingredients: 4 Roma tomatoes; 1 red bell pepper; 4 whole artichoke hearts, on skewer; Vegetable oil; 1 tablespoons butter; 1 small onion, chopped; 4 large garlic cloves, minced; 1 1/2 cups vegetable stock; 1 cup cream; Several sprigs cilantro, leaf only, chopped; 1 tablespoon cornstarch; 1/2 cup water; 1/2 teaspoon salt; Pinch freshly ground black pepper; Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.

15 ingredients

15 steps

Ingredients

4 Roma tomatoes
1 red bell pepper
4 whole artichoke hearts, on skewer
Vegetable oil
1 tablespoons butter
1 small onion, chopped
4 large garlic cloves, minced
1 1/2 cups vegetable stock
1 cup cream
Several sprigs cilantro, leaf only, chopped
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon salt
Pinch freshly ground black pepper
Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.

Directions

1

To prepare grilled vegetables: Preheat a grill.
2

Coat vegetables lightly with oil, place on grill just away from the hottest spot.
3

Turn occasionally with tongs to sear all surfaces.
4

Remove to a dish to let cool.
5

Reserve any juices that accumulate.
6

In a large saucepan, saute onion and garlic with butter over medium heat, stirring.
7

In a food processor, small chop the grilled vegetables.
8

In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro.
9

Bring to simmer, stir to heat evenly.
10

Combine cornstarch and water in a small separate bowl.
11

Slowly add to saucepan while stirring to combine.
12

The sauce will thicken slightly in 1 to 2 minutes to desired consistency.
13

Add more cornstarch or water if necessary.
14

Add salt, dash with pepper, to taste.
15

Serve with suggested garnishes, if desired.