Recipe courtesy of Cafe Josie
Show: $40 a Day
Episodes: Austin, TX and Austin, TX
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Artichoke Bisque
Total:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Preheat a grill.

Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill 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.

In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.

Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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