It seems we have been a bit remiss sharing Food postings. While references to food and restaurants appear in many of the travel posts, we decided to share some of our favorite recipes. Enjoy.
3 tbsp. butter
3 tbsp. flour
4 cups chicken broth (I prefer organic low sodium)
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small onion
1 clove garlic, minced
1/4 tsp. thyme, crushed
1/2 tsp. salt
1/8 tsp. pepper
1 cup heavy cream (substitute 1/2 and 1/2 or whole milk but the bisque will not be as silky or rich)
1 egg yolk
1 1/2 cups Jarlsberg Cheese
In a large heavy saucepan, melt butter over medium high heat. Add flour and cook several minutes, stirring constantly not to burn the flour. Remove from heat. Gradually blend in the broth. Bring to boil, stirring. Add the next 8 ingredients. Cover; simmer for 8 minutes until vegetables are tender. Blend cream and egg yolk in separate bowl. Gradually blend in several tablespoons of the hot stock into the cream mixture (to temper the cream/yolk). Slowly add to the soup and cook stirring until thickened. Blend in cheese stirring until fully melted.
Serve. Makes 6-8 servings.
Notes: You can mix up the veggies here and there as you like. Occasionally I will add three pieces of bacon cooked well, crushed and added just before serving or sprinkled at the table.
You can also sauté the vegetables in butter and/or olive oil first, set aside and deglaze the pot with a splash of white wine. Then make the butter flour roux and continue the recipe. It adds just another subtle layer of flavor.
Serve this with a nice bread of your choice, a salad for a satisfying meal. White wines work especially well with this soup.