Artichoke Bisque
This recipe is a wonderful cold day soup but also light enough for spring and summer meals. perfect with a grilled cheese sandwich or salad.
Steps
Saute leeks in butter or olive oil and place in food processor.
Puree leeks.
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.
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.
Serve hot.
Keeps well in refrigerator.
Ingredients
water-packed artichoke hearts, cream of celery soup, chicken broth, half-and-half, lemon, juice of, italian salad dressing mix, leeks, cayenne, salt