Creamy White Cheddar Bisque
Serves 1
Directions
- 1Dice one whole white onion.
- 2Dice three celery ribs.
- 3Grate one pound of sharp white cheddar cheese.
- 4Melt the butter over medium heat in a large pot.
- 5Add the diced onion, diced celery, and two bacon slices to the pot.
- 6Sauté until the vegetables are translucent.
- 7Add one-half cup of flour and cook for two minutes, stirring constantly.
- 8Pour in one-half cup of dry white wine to deglaze the pot.
- 9Pour in four cups of chicken broth and bring to a boil.
- 10Once boiling, reduce the heat and stir in the grated cheddar cheese.
- 11While stirring, pour in one cup of heavy cream.
- 12Sprinkle in one-half teaspoon of kosher salt.
- 13Sprinkle in one teaspoon of white pepper.
- 14Stir well until the cheese is fully melted.
- 15Discard the bacon strips.
- 16Use an immersion blender to blend the soup until smooth and velvety.
- 17Pour the soup into serving bowls.
- 18Garnish with chives and enjoy.
Ingredients
- 8 tablespoons unsalted butter
- 1 medium white onion
- 3 celery ribs
- 2 thick-cut bacon slices
- 0.5 cup all-purpose flour
- 0.5 cup dry white wine
- 32 ounce box chicken broth
- 1 pound sharp white Cheddar cheese, grated
- 1 cup heavy cream
- 0.5 teaspoon kosher salt
- 1 teaspoon ground white pepper
- 0.25 cup minced chives
Equipment
large soup potknifecutting boardgraterwhiskwooden spoontongsimmersion blenderstand blender (optional)
Tips
- Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the little steam vent from the lid.
- Store leftovers in a covered container in the refrigerator for up to 2 days.