Garlicky Cheddar Cheese Bisque Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 teaspoon salt
- 1/2 cup chopped celery
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1/4 cup cold water
- 6 garlic cloves minced
- 2/3 cup dry white wine
- 1 can (12 ounces) evaporated milk
- minced fresh parsley
- 1/2 cup chopped carrot
- 2 cans (14-1/2 ounces each) chicken broth
- 2 cups (8 ounces) shredded sharp white cheddar cheese
- 1 medium leek (white portion only) sliced
- 1/2 cup chopped peeled parsnip
- crushed baked pita chips
- Carbohydrate 3.88088417267462 g
- Cholesterol 5.08385416884683 mg
- Fat 4.32762855317319 g
- Fiber 0.621606777406198 g
- Protein 0.453998365398587 g
- Saturated Fat 1.40086724197393 g
- Serving Size 1 1 serving (48g)
- Sodium 31.4375747924932 mg
- Sugar 3.25927739526843 g
- Trans Fat 0.181242052408005 g
- Calories 59 calories
Directions 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. Yield: 6 servings. Originally published as Garlicky Cheddar Cheese Bisque in Taste of Home Christmas Annual Annual 2013, p59 Nutritional Facts 1 cup (calculated without toppings) equals 320 calories, 19 g fat (12 g saturated fat), 68 mg cholesterol, 1,307 mg sodium, 18 g carbohydrate, 1 g fiber, 13 g protein. Print Add to Recipe Box Email a Friend
