Vegetable Bisque Soup
Ingredients
- 1/2 c. chopped carrots ⓘ
- 1/2 c. sliced celery ⓘ
- 1/3 c. chopped onion ⓘ
- 1 small clove garlic, minced ⓘ
- 2 Tbsp. butter or margarine ⓘ
- 2 c. chicken stock or broth ⓘ
- 3 c. milk ⓘ
- 3 Tbsp. flour ⓘ
- 1 1/2 c. shredded Jarlsberg cheese ⓘ
- 1 egg yolk ⓘ
- 1 c. cooked corn ⓘ
- 1 c. cooked peas ⓘ
- 2 Tbsp. chopped parsley ⓘ
Instructions
- In large deep saucepan, cook carrots, celery, onion and garlic in butter until tender.
- Add chicken broth.
- Cover and simmer for 10 minutes.
- Blend 1/2 cup milk with flour.
- Add remaining 2 2/3 cups milk to broth and bring to boil.
- Add flour mixture.
- Heat, stirring until thickened.
- Reduce heat; add cheese.
- Blend in egg yolk and vegetables.
- Heat; do not boil.
- Sprinkle with parsley. Serves 8.
- Good with toasted Jarlsberg Loaf.
Nutrition & Diet Analysis (per serving)
1000
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).