#LetsLunch: Asparagus + Artichoke Bisque

pot#LetsLunch Asparagus and Artichoke Bisque

This one goes out to @GeoKaren.  You’re a true friend and you’re always amazingly supportive.  Hope you think this liquid lunch is as delicious as I do.

Anyway, I am (obviously) a little late for my #LetsLunch post today, but better late than never.  Maybe you can eat this for a Saturday lunch.

Asparagus and Artichoke Heart Bisque

Okay, this soup is surprisingly easy, despite the fact it’s a bisque.  (I don’t know, maybe it’s just me, but when something has a French name, I always thinks it’s going to be hard.)  Seriously, everything in it cooks quick and it only requires a soup pot and a blender.  Well, and a few ingredients.  The hardest part will be mincing the shallots, I promise.

Anyway, enough talk, let’s lunch.

You will need:

  • Salt
  • 2 cups asparagus, ends removed and cut into 1/2 inch pieces
  • Ice
  • 1/2 stick of butter
  • 2 shallots, finely minced
  • 1 clove garlic, minced
  • 1 can of artichoke hearts, drained
  • 1 cup chicken or veggie broth
  • 1 cup heavy cream
  • Pinch white pepper
  • Pinch cayenne (optional)

Fill a soup pot with just enough water to cover the asparagus (you’ll have to eye ball it because you want to get the water boiling before you add the asparagus.)  Generously salt the water and, over medium heat, bring it to the point where it is just barely boiling.

Add the asparagus and cook for 2-3 minutes or until it is just barely fork tender.  Then immediately put about 1/4 cup of asparagus into a bowl of ice water.  This is called shocking it and will stop the cooking process.  Take it out of the water and let it dry.  This asparagus will be for the topping.

Put the rest of the asparagus in a bowl without shocking it.  This will be for the soup and you want it to keep cooking.

Pour out the water in the soup pout and put it back on the stove over a medium flame.  Add the better and let it melt, then add the shallots and the garlic (in that order to avoid burning the garlic.)  Cook the shallots until very tender, about 6-8 minutes, then add the asparagus and chicken stock.  Run your knife through the artichoke hearts and put them in the pot. 

Cook until the asparagus is falling apart and then add the cream.

Bring the cream to a simmer and then blend until it is smooth.  Add the white pepper and cayenne.  Serve with the shocked asparagus for a topping.

Thanks to thisgeekredes for the pic!



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