Vegetable Bisque Soup

Name: Vegetable Bisque Soup
Ingredients: 1/2 c. chopped carrots; 1/2 c. sliced celery; 1/3 c. chopped onion; 1 small clove garlic, minced; 2 Tbsp. butter or margarine; 2 c. chicken stock or broth; 3 c. milk; 3 Tbsp. flour; 1 1/2 c. shredded Jarlsberg cheese; 1 egg yolk; 1 c. cooked corn; 1 c. cooked peas; 2 Tbsp. chopped parsley

13 ingredients

12 steps

Ingredients

1/2 c. chopped carrots
1/2 c. sliced celery
1/3 c. chopped onion
1 small clove garlic, minced
2 Tbsp. butter or margarine
2 c. chicken stock or broth
3 c. milk
3 Tbsp. flour
1 1/2 c. shredded Jarlsberg cheese
1 egg yolk
1 c. cooked corn
1 c. cooked peas
2 Tbsp. chopped parsley

Directions

1

In large deep saucepan, cook carrots, celery, onion and garlic in butter until tender.
2

Add chicken broth.
3

Cover and simmer for 10 minutes.
4

Blend 1/2 cup milk with flour.
5

Add remaining 2 2/3 cups milk to broth and bring to boil.
6

Add flour mixture.
7

Heat, stirring until thickened.
8

Reduce heat; add cheese.
9

Blend in egg yolk and vegetables.
10

Heat; do not boil.
11

Sprinkle with parsley. Serves 8.
12

Good with toasted Jarlsberg Loaf.