Vegetable Cheddar Bisque

Updated: Jan 29

A creamy rich soup...a velvety puree of broccoli, potatoes, and carrots meets tangy sharp cheddar. Made easily and quickly with the use of frozen broccoli and microwaved yellow potatoes. Perfect for a chilly evening meal.




Prep Time: 30 minutes Yield: 3 quarts


INGREDIENTS:


2 tbsp olive or vegetable oil

2 large scallions, medium dice

8 small yellow potatoes, cut in quarters and pre-cooked in microwave for 5 minutes

1 pound frozen broccoli, thawed in microwave

1 cup shaved carrots, fresh or pre-packaged

2 tsp white pepper

1 tsp dried thyme

1 tsp white sugar

1 tsp garlic salt

dash of cayenne pepper

32 ounces chicken or vegetable stock

3 cups (24 ounces) water

1/4 cup lemon juice

16 ounces extra sharp cheddar cheese, cut into small cubes

1/2 cup half and half


Garnish suggestion: chopped flat leaf parsley, croutons and sour cream


In a large dutch oven or saucepan, heat the oil over medium heat. Add the shallots and sauté until translucent. Add the potatoes, thawed broccoli, and carrots. Stir in 2 tsp white pepper, 1 tsp dried thyme, 1 tsp white sugar, and a dash of cayenne pepper. Cook for a minute to allow seasonings to meld into the vegetables, then add chicken or vegetable broth and water.


Bring the soup up to a simmer, and cook for 15 minutes, stirring frequently. Use a spatula to

mash the vegetables into the cooking liquid while the soup is simmering. Stir in the lemon juice and cook for an additional few minutes. Lower heat.


Gradually add in the cheddar cheese, stirring well to incorporate. Stir in the half and half. Adjust for salt. Remove pan from heat and let soup cool for 20 minutes.


For safety, pour warm soup in stages into a large 2 quart spouted pyrex measuring bowl, then pour into blender. Blend soup on high until smooth and velvety.


To serve, warm soup again over medium heat. Plate the soup, garnishing with parsley, sour cream and croutons.



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