Lunch: Artichoke Bisque with Parsley-Lemon Gremolata

Notes: If making bisque through step 3 up to 1 day ahead, cool, cover, and chill; stir often over medium heat until hot.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Artichoke Bisque with Parsley-Lemon Gremolata

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 tablespoons butter or margarine
1 onion (8 oz.), peeled and chopped
3 tablespoons all-purpose flour
6 cups fat-skimmed chicken broth or vegetable broth
3 packages (8 oz. each) frozen artichoke hearts
1/2 teaspoon dried tarragon
Softly whipped cream or sour cream
Parsley-Lemon Gremolata
Salt and white or black pepper

Instructions

In a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until golden, 7 to 10 minutes.
Add flour and stir to coat onion. Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15 to 20 minutes.
In a blender, holding lid down with a towel, whirl mixture in batches until smooth; pour into a large bowl.
Return soup to pan and stir over low heat until hot. Ladle into bowls and garnish with spoonfuls of whipped cream and Parsley-Lemon Gremolata. Add salt and pepper to taste.

Reviews


Add a review for Artichoke Bisque with Parsley-Lemon Gremolata

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now