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[Rhea Thomas]

Artichoke Bisque

1 tablespoon butter
1 onion, chopped
2 celery ribs, chopped
4 cloves garlic, crushed
1 green onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
2 1/2 cups water
1 cup white wine
1 bay leaf
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon crushed dried thyme
1/4 teaspoon hot pepper sauce
2 (13-ounce) cans artichoke hearts, undrained
1/2 cup whipping cream

1. Melt butter in a large pot over medium heat. Stir in onion and celery and, stirring constantly, cook until onion is almost transparent, 3 to 5 minutes. Add garlic and green onion and
continue to cook over medium heat until garlic is soft, about 1 minute.
2. Sprinkle flour on onion mixture and stir constantly over medium heat for 3 minutes.
3. Add chicken broth, water, wine, bay leaf, salt, white pepper, thyme and hot pepper sauce. Simmer, partially covered, for 45 minutes.
4. Stir in artichoke hearts with liquid and cream. Cover and simmer on low heat for an additional 30 minutes. Remove the bay leaf before serving.

Makes 8 servings.