Mothers Seafood Bisque

• 2 tbs. of your best olive oil.
• 1 onion chopped very fine
• 3 pounds fresh baby artichoke hearts, remove outer leaves, trim all leaf tips, cup into quarters
• 2 cups of homemade chicken broth. strained.
• 1/2 white wine.
• 1 pound mixed shellfish ( shrimp, crab, scallops), cleaned and shells removed.
• 1 cup of heavy cream
• 2 tbs. chopped parsley
• 1 tsp. salt
• 1/2 tsp ground nutmeg
• 1/4 white or black pepper

1. Heat oil in large saucepan; add onion and cook for 5 minutes or
2. until onion softened. Add artichokes, broth and wine. Cover and simmer 20 to 30 minutes or until artichokes are tender and leaf pulls away easily. Blend mixture in food processor or blender until smooth (remember to let it cool a bit before you do this) blend until smooth.
3. Return soup back to sauce pan. Stir in shellfish, cream, parsley, salt, nutmeg and pepper.
4. Simmer over low heat 5 to 10 minutes. Do not boil or shellfish will get tough.
5. Serve with crusty bread.

olive oil, onion, hearts, chicken broth, white wine, shellfish, heavy cream, parsley, salt, ground nutmeg, white

Taken from www.epicurious.com/recipes/member/views/mothers-seafood-bisque-50002582 (may not work)