Creamy White Cheddar Bisque

• bendras laikas: 8 minutes

Ingredientai

This bisque has been a go-to of ours for about 5-6 years now and I never fails. It’s rich, tangy from the sharp white cheddar, and comes together super quickly! Perfect for a cozy Sunday soup!

Recipe by: @magnolia

8 tablespoons (1 stick) unsalted butter

1 medium white onion, diced

3 celery ribs, diced

1-2 thick-cut bacon slices

½ cup all-purpose flour

½ cup dry white wine (optional)

One 32-ounce box chicken broth

1 pound sharp white Cheddar cheese, grated (about 4 cups)

1 cup heavy cream

½ teaspoon kosher salt or to taste

1 teaspoon ground white pepper or to taste

¼ cup minced chives, for garnish

Nurodymai

In a large soup pot, melt the butter over medium heat. Add the onion, celery, and bacon slice and cook until the onion is tender and translucent, about 6 minutes.

Add the flour and cook, stirring constantly, for 2 minutes.

Sir in the wine (if using) or a little of the chicken broth and use a spoon to scrape up the bits on the bottom of the pan.

Add the broth and bring to a boil. Reduce the heat and when the broth stops bubbling, stir in the Cheddar until well combined. Slowly add the cream, stirring constantly. Add the salt and white pepper.

When the cheese has melted and the soup is fully combined, remove and discard the bacon slice. Use an immersion blender to blend the soup until smooth and velvety. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the little steam vent from the lid.)

Ladle into bowls or mugs and top each serving with a spoonful of crème fraîche, a scattering of crumbled bacon (if using), and a pinch of fresh chives. Serve hot.

Store leftovers in a covered container in the refrigerator for up to 2 days.