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Artichoke Bisque with Gremolata
Menu
sprinkled with lemon, garlic and parsley
Description:
Serving Size: 50
Categories: Soups ‐ Hot
0.100 kg Salt
0.025 kg Pepper
Method of Preparation:
‐ Sweat (cook without colour)the onions, carrots and celery with butter.
‐ Add the garlic and artichokes, sweat for 5 minutes.
‐ Wrap the thyme and sage in cheesecloth (sachet) and add along with the chicken stock.
‐ Bring to a boil, reduce to a simmer. Simmer for 30‐45 minutes.
‐ Remove the sachet, puree and return to the stove
Add the cream, return to a simmer, correct seasoning and consistency
‐ Gremolata:
‐ Mix the garlic, parsley and zest together. They should be of equal size and equal ratio
‐
Creamy Artichoke Bisque with Gremolata Dated Edited: 5/7/2012