This light yet luxuriously creamy bisque from Chef Tony Baker of Montrio Bistro in Monterey proves that comfort food doesn’t need cream or butter to be indulgent. Fresh artichokes, aromatic vegetables, and a touch of sourdough bread create a naturally velvety texture with pure, bright flavor. It’s a wholesome, satisfying soup that celebrates the best of California’s artichoke country — simple, elegant, and ready in under an hour.
INGREDIENTS:
4 extra large fresh artichokes
1/2 cup extra-virgin olive oil
1 medium yellow onion, chopped
1 leek. chopped
1 stalk celery, chopped
5 garlic cloves, chopped
1 1/2 slices sourdough bread, roughly chopped
4 fresh sage leaves
1 sprig fresh thyme
6 cups chicken or vegetable stock
Salt and pepper to taste
METHOD:
Using a sharp serrated knife, trim the artichokes down to the hearts. With a spoon, remove and discard the fuzzy choke. Peel and trim the stems — they’re edible and add flavor. Roughly chop the cleaned hearts and stems.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped artichokes, onion, leek, garlic, celery, and thyme. Sauté gently (sweating without browning) until tender and fragrant, about 8–10 minutes.
Pour in the stock and bring to a gentle simmer. Cook uncovered for about 20 minutes, until the vegetables are very soft.
Stir in the chopped sourdough bread and sage leaves. Simmer for another 3–5 minutes to allow the bread to soften and thicken the soup.
Working in batches, purée the soup in a blender or with an immersion blender until silky smooth. Return the soup to a clean saucepan, reheat gently, and adjust seasoning with salt and pepper to taste.
Ladle into warm bowls and finish with a drizzle of olive oil and a few grinds of black pepper.
SERVING SUGGESTIONS:
- Garnish with crispy artichoke leaves or garlic croutons for texture.
- Pair with a light green salad and crusty sourdough for a simple meal.
- For a vegan version, use vegetable stock and finish with extra-virgin olive oil.
YIELD: 6 servings
SOURCE: Chef Tony Baker, Montrio Bistro, Monterey, CA for Ocean Mist Farms
