Irene Marie's Recipe

"Dearhearts" Seafood Bisque

Category: Soups

2 tablespoons olive oil
1 onion, finely chopped
3 pounds fresh baby artichoke hearts, outer leaves removed, leaf tips trimmed and hearts cut into quarters
2 cups chicken broth
1/2 cup white wine
1 pound mixed shellfish (shrimp, crab, scallops), cleaned and shells removed
1 cup heavy cream
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

Heat oil in large saucepan; add onion and cook gently for 5 minutes or until softened. Add artichokes, broth and wine. Cover and simmer for 20 to 30 minutes or until artichoke hearts are tender and a leaf pulls away easily.

Process mixture in food processor or blender until smooth.

Return soup to saucepan. Stir in shellfish, cream, parsley, salt, nutmeg, and pepper. Simmer very gently, uncovered, over low heat 5 to 10 minutes. Do not boil or shellfish will become rough.

Makes 6 servings.

From Michele Myers of San Jose, California.