Vermont Cheddar Bisque Recipes

SLOW COOKER PANERA BROCCOLI CHEDDAR SOUP

Steps:

• In a pan, melt the butter over medium high heat. Once the butter is melted stir in the diced onion and saute for 3 minutes. Add the onion to the slow cooker.
• Add in the celery, carrots, broccoli and broth.
• Cover and cook on low for 4 hours.
• Turn the slow cooker to high. In the microwave or on the stovetop melt the 1/4 cup butter. Slowly whisk in the 1/4 cup flour until a creamy mixture forms. Stir one cup of the broth from the soup into the flour/butter mixture. Whisk until smooth. Then whisk the entire mixture into the slow cooker. In a small bowl stir together the cornstarch and water until smooth. Stir the mixture into the slow cooker. Stir in the milk, cheddar and salt and pepper. Cover and cook on HIGH for another 60 minutes.
• Remove the lid, ladle into bowls and serve.

VERMONT CHEDDAR BISQUE

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.

GARLICKY CHEDDAR CHEESE BISQUE

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.

VERMONT CHEDDAR BISQUE

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