Recipe for cooking vegetable bisque

Soups for Salads :: Chowders and Bisques

Vegetable Bisque

3 Tbsp. butter
3 Tbsp. flour
4 C. chicken broth
2 C. coarsely chopped broccoli
3/4 C. chopped carrots
1/2 C. chopped celery
1 sm. chopped onion
1 sm. clove garlic, minced
1/4 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1 C. heavy cream
1 egg yolk
1 1/2 C. shredded Cheddar cheese

In a lrg., heavy saucepan, melt butter. Add flour and cook several min., stirring. Remove from heat. Gradually blend in broth. Bring to boil, stirring, and add broccoli, carrots, celery, onion, garlic, thyme, salt and pepper which have been mixed. Cover and simmer 8 min. until vegetables are tender.

Blend cream and egg. Gradually blend in several tsp. of soup. Return to soup and cook, stirring until thickened, and blend in cheese.

Servings 6 to 8.