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Artichoke Bisque

Artichoke Bisque serves 4-6
Recipe by Jenn Wulf


Ingredients:

  • 2 Tbsp Olive Oil
  • 2 Bay Leaf
  • ¼ tsp dried thyme
  • 1 ½ C Yellow Onion roughly chopped
  • 1 C Carrot (peeled and chopped into 1-2” pieces)
  • 1 C Celery (ends removed and chopped into 1-2” pieces)
  • 1 C Fennel Bulb (chopped into 1-2” pieces)
  • 2-4 Garlic cloves - peeled
  • ½ oz turmeric root - peeled
  • 1 C Sweet Potato (peeled and chopped into 1-2” pieces)
  • 2 8oz boxes of frozen artichoke hearts - thawed
  • ½ C green lentils - washed
  • 2 C Blum Broth
  • 8 C Water
  • 1 Tbsp White Miso Paste
  • (salt and pepper to taste)

Directions:

  • In a large pot add olive oil, bay leaf and thyme. Gently heat your herbs over medium heat to season your olive oil. 2-3 minutes - Keep stirring
  • Add onion and saute over med-high heat until translucent. Add Carrot, Celery, Fennel, Garlic and Turmeric and saute for 5 minutes. Stirring occasionally.
  • Add remaining ingredients: Sweet Potato, Artichoke Hearts, Lentils, Blum Broth, Water and Miso Paste.
  • Bring mixture to a simmer and let cook for 20-25 minutes or until all vegetables and lentils are tender.
  • Remove bay leaves and pour mixture into blender (or if you have one- use an immersion blender). Mixture will be hot so be sure to hold down the lid of your blender to keep it from popping off. Puree mixture.
  • Soup can be made in advance. 
  • Serving options: 
    • Garnish with minced parsley
    • Squeeze of lemon
    • Spoon of Sour cream
    • Drizzle of Coconut cream

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