- Brienne Boortz
- Artichoke Bisque
1 yellow onion, roughly chopped
4 tbsp. butter
6 16-oz. cans artichokes, in water
1 qt. heavy cream
¼ lb. Gruyère cheese, shredded
salt and pepper to taste
Sauté onions in butter until soft. Add artichokes, do not drain. Add cream and simmer for 1 hour. Blend with immersion blender until smooth. Add cheese and blend again. Pass through a china cap (strainer). Season to taste and serve with warm crabmeat.
This soup has become a staple here at the Cliff House. I came up with it one day while at my computer thinking of new upscale soups to use. The best thing about it is that it's really easy to make and tastes very good. I've used this soup in my Savage Kitchen videos that we do here at the Cliff House, and have gotten good feedback.
— Submitted by The Cliff House at Pikes Peak executive chef Scott Savage