Creamy Artichoke Bisque from the McNinch House Restaurant

  • By Ellen Davis
  • Photography by Joey and Jessica Seawell

Ellen Davis of the McNinch House Restaurant in Charlotte shares her recipe for creamy artichoke bisque.


Creamy Artichoke Bisque

  • 2 tablespoons butter
  • 1 onion, small dice
  • 2 cloves garlic, minced
  • ½ teaspoon dry thyme leaves
  • ¼ teaspoon mace (or substitute nutmeg)
  • 1 pinch cayenne pepper
  • 1 cup chicken stock
  • 8 ounces artichoke hearts, medium dice
  • 1 pint milk, divided
  • ½ cup heavy cream
  • 2 tablespoons cornstarch

In a medium, heavy-bottom pot, melt butter over medium heat, until foam subsides. Add onions to pan, and slowly cook until golden and starting to stick to pan. Add minced garlic, thyme, mace, and cayenne, and sauté for a few more minutes, stirring to prevent burning. Add chicken stock, artichokes, 1¾ cups of milk, and heavy cream to the pot. Bring to a slow simmer. In a bowl, mix remaining ¼ cup milk and cornstarch with a whisk until smooth, creating a slurry. Stir the slurry into the soup, and cook over low heat, stirring every 5 minutes, until the soup has thickened. Soup can be eaten right away, but is better if allowed to develop flavor for 1 to 2 hours. The restaurant garnishes with truffle oil, crème fraîche, and fresh-cracked black pepper. Yield: 4 to 6 servings.

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