Artichoke bisque
- Preparation Time20 mins
- Cooking Time25 mins
- Serves4
- DifficultyMedium
For the roasted vegetables
4 Roma tomatoes
1 red pepper
4 whole artichoke hearts, on skewer
Vegetable oil
For the soup
15g butter
1 small onion, chopped
4 large garlic cloves, minced
350ml vegetable stock
240ml single cream
Several sprigs coriander, leaf only, chopped
1 tbsp cornflour
120ml water
1/2 teaspoon salt
Pinch freshly ground black pepper
Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.
1) To prepare grilled vegetables: Preheat a griddle. Coat vegetables lightly with oil, place on griddle just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
2) In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the griddled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, griddled vegetables, and coriander. Bring to simmer, stir to heat evenly. Combine cornflour and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 mins to desired consistency. Add more cornflour or water if necessary.
3) Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
2) In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the griddled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, griddled vegetables, and coriander. Bring to simmer, stir to heat evenly. Combine cornflour and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 mins to desired consistency. Add more cornflour or water if necessary.
3) Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
