The Landings & Bay Colony

22

From the Kitchen of

Chef Udo Mueller

Executive Chef at Coral Ridge Country Club

Food & Dining

Roasted Artichoke & 

Asparagus Bisque

Amount

Measure

Ingredient –Preparation Method

1

tbl

butter

1

tsp

garlic, chopped

1

cup

onion, chopped

1

bunch

pencil asparagus, chopped

1

can

artichoke hearts, quartered, 
roasted and chopped

2

ea

celery stalk, chopped

4

fl ounces

sherry

1

cup

chicken stock

2

cups

heavy cream 

1

tsp

fresh basil chopped 

1

pinch

salt and pepper 

INSTRUCTIONS: 

Drain and roast artichokes for approximately 30 minutes,

chop and set aside. Use middle stems from asparagus for

soup, discard bottoms and reserve tops for garnish. 

Sautee onions celery, and garlic in butter. Deglaze with

sherry and reduce by half. Add asparagus stems and half the

artichokes. Add chicken stock, simmer for about 10

minutes. Add heavy cream and cook for 10 more minutes.

Blend soup until smooth, add asparagus tops, the rest of the

artichokes and basil. Season to taste.