Artichoke Sourdough Bisque

This is a healthy, low fat & delicious soup that is simple to make, and ready in about 40 mins. I’m not using cream or butter just a little olive oil. To thicken the soup instead of using heavy cream, I added 1-½ slices of sourdough!

Nutrition Information

Calories: 1515 calories
Protein: 30 g
Carbs: 113 g
Fiber: 55g
Sugar: 12g
Fat: 114g
Sodium: 5545mg

Recipe Information

Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

4 extra large, rinsed and trimmed, fresh Ocean Mist Artichokes

(See How to Prepare Artichokes for cooking)

½ cup virgin olive oil
1 yellow Onion, medium
1 Leek
1 Celery stalk
5 cloves garlic
1-½ slices sourdough bread, roughly chopped
4 sage leaves, fresh
1 sprig fresh thyme
6 cups chicken or vegetable stock
Salt and pepper, to taste

Directions:

Click here for short “How To” Video Using a sharp serrated knife.

  1. Trim the raw Artichoke down to the heart. Using a spoon, scrape out the fuzzy choke and discard.
  2. You can also peel the stem and use that in the soup, since the stem is an extension of the heart. When your Artichokes are clear of fuzz or
  3. outside petals, roughly chop the raw heart. Wash and roughly chop rest of the vegetables.
  4. Heat the oil in a large thick-bottomed pot. Sweat (to sauté without color) the Artichokes, Onion, Leek, Garlic, Celery and thyme, until tender. Add the chicken or vegetable liquid stock. Gently simmer the soup for 20 minutes.
  5. Add the roughly chopped sourdough bread and sage. Simmer 3-5 minutes more. In small batches, purée the soup until smooth using either a blender, food processor or immersion blender. Place all of the soup into a clean saucepan, reheat, and check seasoning.
  6. (Use caution when using canned or packaged broth as they can contain a lot of sodium.) Season with fresh ground black pepper. Enjoy!

Recipe Reviews

This is a delicious, light, and super easy soup to make. Perfect year round. Creamy yet healthy is best combination you can have in a soup. Goes great

Greta
Jun 28, 2016

This is a delicious, light, and super easy soup to make. Perfect year round. Creamy yet healthy is best combination you can have in a soup. Goes great with a slice of sourdough.

Wow! Delicious. One of the best things I've ever eaten anywhere. I had to strain it because some of the choke fibers were in the soup. Worth every

mary Anne
May 25, 2016
SalinasCa

Wow! Delicious. One of the best things I've ever eaten anywhere.
I had to strain it because some of the choke fibers were in the soup. Worth every bit of effort. Smells divine when its cooking and absolutely delicious. Great with wine. What a gem of a recipe.

Yum-Yum-Yum! This soup is so easy to make! Two reasons I love this recipe: First: I love the idea of using sourdough bread to thicken the soup rather

Kori Tuggle
Jan 10, 2010
MontereyCA

Yum-Yum-Yum! This soup is so easy to make! Two reasons I love this recipe: First: I love the idea of using sourdough bread to thicken the soup rather than fattening cream. Second: you don't have to cook the chokes prior to everything else.
And the soup freezes really well too.

Ocean Mist Farms , USA 5.0 5.0 3 3 This is a delicious, light, and super easy soup to make. Perfect year round. Creamy yet healthy is best combination you can have in a soup. Goes great with a slice of sourdough.
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