Best Vermont Cheddar Bisque Recipes

VERMONT CHEDDAR BISQUE

Vermont Cheddar Bisque image

The October 11-17, 2009 issue of the American Profile in my Saturday newspaper insert was entitled "Soup's On" A former Navy Seabee (Ken Haedrich) builds hearty soups for the fall and this is one of the soups that looked delicious to me. The recipes are from Ken's book Soup Makes the Meal (Harvard Common Press, 2001). Ken says about the recipe: "No one has ever asked me, but I've thought about what I'd like to eat for my last meal. I'm pretty sure it would be Welsh rarebit on toast points. This soup is just a step or two removed from that dish. The flavor is virtually the same; it's just thinner, though still quite full-bodied".

Provided by Sooz Cooks

Categories < 60 Mins

Time 34m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups peeled potatoes, cut into 1/2-inch cubes
2 cups low sodium chicken broth
1/4 cup unsalted butter
1 cup onion, finely chopped
3 tablespoons all-purpose flour
1 1/2 cups 2% low-fat milk
2 teaspoons Dijon mustard
1 1/2 cups extra-sharp cheddar cheese, shredded
1/4 teaspoon salt
fresh coarse ground black pepper
1/8 teaspoon cayenne pepper

Steps:

Combine potatoes and broth in a large stockpot. Cover and bring to a simmer. Cook until potatoes are tender, about 8 minutes. Remove from heat.
Melt butter in a large skillet over medium-low heat. Add onions and cook, stirring, until translucent, 6 to 8 minutes. Add flour and cook, stirring, 1 minute. Stir into potato mixture. Cook over medium heat, stirring, until thickened.
Add milk and cook, stirring, about 8 minutes. Do not boil. Remove from heat and stir in mustard and about half the cheese. Stir until melted. Add remaining cheese. Season with salt, black pepper and cayenne pepper.

VERMONT CHEDDAR BISQUE

VERMONT CHEDDAR BISQUE image

Categories Soup/Stew Cheese

Yield 5 servings

Number Of Ingredients 12

Ingredients

Ingredients
1 1/2 cups peeled potatoes, cut into 1/2-inch cubes
2 cups low-sodium chicken broth
1/4 cup unsalted butter
1 cup finely chopped onions
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 teaspoons Dijon mustard
1 1/2 cups shredded extra-sharp Cheddar cheese
1/4 teaspoon salt
Coarsely ground black pepper
1/8 teaspoon cayenne pepper

Steps:

Instructions 1. Combine potatoes and broth in a large stockpot. Cover and bring to a simmer. Cook until potatoes are tender, about 8 minutes. Remove from heat. 2. Melt butter in a large skillet over medium-low heat. Add onions and cook, stirring, until translucent, 6 to 8 minutes. Add flour and cook, stirring, 1 minute. Stir into potato mixture. Cook over medium heat, stirring, until thickened. 3. Add milk and cook, stirring, about 8 minutes. Do not boil. Remove from heat and stir in mustard and about half the cheese. Stir until melted. Add remaining cheese. Season with salt, black pepper and cayenne pepper. Serves 5. Recipe reprinted with permission from Ken Haedrich's Soup Makes the Meal (Harvard Common Press, 2001). Soups On, American Profile 10/11/09 Nutritional Information Nutritional facts per serving: 320 calories, 21g fat, 13g protein, 20g carbohydrates, 2g fiber, 640mg sodium. American Profile is a

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