I was talking with my mom the other day about this recipe she gave me several years back. It usually starts out that I’ve had a flavor on my mind. Not necessarily a craving but the thought of some flavor and a recipe or memory attached to it. I had been thinking of this bisque recipe. I figured that mom got it out of one of her Bon Appetite or Gourmet magazines, and I was shocked when she told me it was given to her by Nellie.
Nellie was a landlord of one of the many houses that my moms parents rented out. They moved around a lot. Mom was getting into trouble and running away from home. Trust me, she had her reasons. Nellie seemed to know this and stepped in. Mom went to live with Nellie for a while and as it turned out she learned more about life than she expected.
She learned that men don’t have the right to harm you and treat you like trash and that you don’t need them to survive. Nellie also ran away from home for a lot of the same reasons mom did. Only Nellie hid away in the forest for 3 days til they stopped searching for her. She dug a hole in an old tree stump and stayed there til the coast was clear.
Now that’s survival. She taught mom many things and one of those things was how to cook. Now that I know this is where the recipe came from I will appreciate the taste even more the next time I make it. It came from a strong woman with a determination and will to survive in this crazy mixed up world.
Garlic Artichoke Bisque
2 Tbsp Butter
1 cup Onion diced
1/4 cup Garlic minced
2 Tbsp Flour
2 quarts Chicken Stock
1 tsp Basil chopped
1 can Artichoke Hearts 12-14 ct (sometimes I use 2 cans of the 7 ct)
Reserved liquid from the hearts
1 pint Cream
Salt & White Pepper
Dice the artichoke hearts and set aside. Save the liquid and set aside. Melt the butter and saute the onion and garlic. Do not burn the garlic. If you do burn the garlic start over. It’s just not worth tasting the bitterness of burnt garlic…just sayin. Add the flour to make your roux. Then the stock and simmer for 30 minutes. Then add the chopped artichoke hearts, liquid and basil. Keep simmering for 10 more minutes. Add the cream and salt and pepper to taste. You can eat this plain or serve it over a toasted cheesy slice of french bread.