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Artichoke Bisque with Parsley-Lemon Gremolata

James Carrier
Yield Makes 6 to 8 servings
Notes: If making bisque through step 3 up to 1 day ahead, cool, cover, and chill; stir often over medium heat until hot.


  • 2 tablespoons butter or margarine
  • 1 onion (8 oz.), peeled and chopped
  • 3 tablespoons all-purpose flour
  • 6 cups fat-skimmed chicken broth or vegetable broth
  • 3 packages (8 oz. each) frozen artichoke hearts
  • 1/2 teaspoon dried tarragon
  • Softly whipped cream or sour cream
  • Parsley-Lemon Gremolata
  • Salt and white or black pepper

Nutrition Information

  • calories 153
  • caloriesfromfat 50 %
  • protein 9.1 g
  • fat 8.4 g
  • satfat 2.5 g
  • carbohydrate 12 g
  • fiber 6 g
  • sodium 129 mg
  • cholesterol 7.8 mg

How to Make It

  1. In a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until golden, 7 to 10 minutes.

  2. Add flour and stir to coat onion. Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15 to 20 minutes.

  3. In a blender, holding lid down with a towel, whirl mixture in batches until smooth; pour into a large bowl.

  4. Return soup to pan and stir over low heat until hot. Ladle into bowls and garnish with spoonfuls of whipped cream and Parsley-Lemon Gremolata. Add salt and pepper to taste.