This White Bean and Artichoke Bisque is great for a brunch or a start to any dinner. Creamy and flavorful with just a few ingredients, this bisque is sure to please any guest
1- 15 oz can white Kidney beans, or any other white bean you may like. You may also cook your beans too from scratch in either vegetable or chicken stock (for more flavor) or water
1- 12 oz bag frozen Artichoke quarters- thawed
3 scoops About Time Unflavored whey isolate protein
2 c chicken broth, or you can use vegetable stock
1/2 t salt
1/2 t garlic powder
1/2 t onion powder
1/4 t black pepper
Garnish- oregano fresh or dried
Reserve 1/4 c of the white beans and 10 pieces of the artichokes. Dice the 10 pieces of artichokes. You will use these at the end for garnish in the bisque.
Open the can of beans, drain in a colander and rinse well. This removes a large amount of the sodium in canned vegetables. Reserve your 1/4 c. Place the remaining into a food processor and blend until they stick to the side walls. Add the chicken or vegetable stock. This does not have to be heated. Blend until beans are smooth.
Open Artichokes, drain, rinse if necessary. (if they are still frozen it’s okay just harder on your food processor). Begin adding these to the bean mixture. Be sure to blend until the mixture is smooth.
When all artichokes are in add the 3 scoops of unflavored whey, blend until incorporated. Pour mixture into a medium sauce pot, scraping bowl using a rubber spatula. Add the salt, garlic, onion and black pepper. Over medium- low heat stir the bisque until fully heated. Don’t let this boil or go with out stirring, the protein will cook and get chunky on you. Not a good eating experience!
Once heated thoroughly, add the 1/4 c whole white beans and diced artichoke pieces, simmer for another minute. Pour into 4 bowls garnish with a sprinkle of oregano, enjoy
recipe yields 4 servings
1 serving is equivalent to: