Crawfish, Artichoke and Havarti Cheese Bisque
Emilie
ingredients
- 2 sticks of butter
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/4 cup diced celery
- 1 tablespoon garlic
- 1/2 cup flour
- 2 teaspoons salt
- 2 pints half and half
- 2 cups chicken broth
- 1/2 teaspoon thyme
- 2-14 ounce cans quartered artichoke hearts, drained
- 2 teaspoons hot sauce
- 1/4 pound Havarti cheese
- 1 pound crawfish tails
- 1/4 cup minced parsley
- 1/4 cup minced green onions
directions
- 1
Heat butter in a heavy pan over low to medium heat. Add onion, bell pepper, celery and garlic; cook until onions start to turn clear.
- 2
Add flour and cook for additional five minutes being careful not to brown flour.
- 3
Whisk in half and half, then chicken stock until sauce is smooth and creamy. Add thyme, salt, artichoke hearts and hot sauce; simmer for 10 minutes stirring occasionally.
- 4
Add cheese and continue to cook until cheese is melted. Stir in crawfish tails and continue to simmer for 15 minutes until crawfish are heated thoroughly
- 5
Stir in parsley and green onions
Source: Emilie
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