A creamy soup with artichokes, Parmesan cheese and garlic...how could you go wrong? This was adapted from the "New England Soup Factory Cookbook" by Marjorie Druker. Instead of using cream, I use yogurt cream, homemade yogurt made from half and half and when processed for 24 hours it is virtually lactose-free. I also use canned artichokes, but you could use frozen ones as well.
This is my submission for this months "Go Ahead Honey It's Gluten-Free". Linda ofThe Gluten-free Homemaker is hosting and the theme is "Seasonal Soups". Funny, artichokes are always in season in my pantry, so this was a natural choice. It it also quick and easy, another seasonal favorite!
This post is also linked to "Grain-Free Tuesdays" at Hella Delicious, and "Slightly Indulgent Tuesdays" at Simply Sugar and Gluten-Free.
Artichoke Bisque (SCD)
4 cups Chicken Stock
2 (14 oz) cans Artichoke Hearts (check for illegal ingredients)
2 Cloves Garlic, minced
1 heaping cup Parmesan Cheese, grated
1/4 teas. Nutmeg
Salt and Pepper to taste
1 cup Yogurt Cream, or a very thick yogurt
Parsley or Chives for garnish (optional)
In a large pot simmer chicken stock, artichokes and garlic a few minutes, until artichokes are fork tender. Use an immersion blender to puree or use a regular blender and puree small batches at a time. Return to pot. Add nutmeg and cheese. Stir until cheese is incorporated. Season. Remove from heat and stir in yogurt cream. Garnish and serve.