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Artichoke and Mussel Bisque

"This is an amazing soup, and fairly simple to make. One recommendation is to keep the cooking time down on this one. The soup goes from a wonderful light, bright green to a very dull green if overcooked. Enjoy!"
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Ingredients

servings 235 cals
Original recipe yields 4 servings

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Directions

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  1. Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
  2. Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
  3. Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.

Nutrition Facts


Per Serving: 235 calories; 14.3 g fat; 18.6 g carbohydrates; 7 g protein; 50 mg cholesterol; 170 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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Artichoke and mussels happens to be two of my favorite things. The soup was very tasty but I honestly felt that the flavor overpowered the mussels. I like the soup on it's own better. I think th...

yummy yummy yummy Don't overcook!

Wow. Gigantic hit with my daughter and son in law. Served preceding prime rib with yorkshire pudding. Perfect.

I am not a huge mussel fan so I switched out for some butter sauted' shrimp instead.....mmmm nice flavor combo.