Vermont Cheddar Bisque Food

GARLICKY CHEDDAR CHEESE BISQUE

Garlicky Cheddar Cheese Bisque image

I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 17

Ingredients

1 tablespoon butter
1 tablespoon canola oil
1 medium leek (white portion only), sliced
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped peeled parsnip
1 teaspoon salt
1/2 teaspoon pepper
6 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
2/3 cup dry white wine
2 tablespoons cornstarch
1/4 cup cold water
1 can (12 ounces) evaporated milk
2 cups shredded sharp white cheddar cheese
Crushed baked pita chips
Minced fresh parsley

Steps:

In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer., Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth., Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.

Nutrition Facts : Calories 320 calories, Fat 19g fat (12g saturated fat), Cholesterol 68mg cholesterol, Sodium 1307mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 13g protein.

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