James Carrier Photo by: James Carrier

Artichoke Bisque with Parsley-Lemon Gremolata

Notes: If making bisque through step 3 up to 1 day ahead, cool, cover, and chill; stir often over medium heat until hot.

Sunset NOVEMBER 2001

  • Yield: Makes 6 to 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 50%
  • Protein: 9.1g
  • Fat: 8.4g
  • Saturated fat: 2.5g
  • Carbohydrate: 12g
  • Fiber: 6g
  • Sodium: 129mg
  • Cholesterol: 7.8mg

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Artichoke Bisque with Parsley-Lemon Gremolata Recipe