Vermont Cheddar Bisque Recipe
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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
Instructions
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
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
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 facts per serving: 320 calories, 21g fat, 13g protein, 20g carbohydrates, 2g fiber, 640mg sodium.
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