Best 4 Vermont Cheddar Bisque Recipes
Vermont cheddar bisque is a classic New England soup that is creamy, flavorful, and oh-so comforting. The key to this soup is the cheddar cheese, which gives it a rich, sharp flavor. While there are many different ways to make Vermont cheddar bisque, most recipes include a base of milk, cream, butter, and flour. Some recipes also include vegetables, such as potatoes, carrots, and celery. Vermont cheddar bisque is typically served with a crusty bread or crackers.
Let's cook with our recipes!
VERMONT CHEDDAR BISQUE
The October 11-17, 2009 issue of the American Profile in my Saturday newspaper insert was entitled "Soup's On" A former Navy Seabee (Ken Haedrich) builds hearty soups for the fall and this is one of the soups that looked delicious to me. The recipes are from Ken's book Soup Makes the Meal (Harvard Common Press, 2001). Ken says about the recipe: "No one has ever asked me, but I've thought about what I'd like to eat for my last meal. I'm pretty sure it would be Welsh rarebit on toast points. This soup is just a step or two removed from that dish. The flavor is virtually the same; it's just thinner, though still quite full-bodied".
Provided by Sooz Cooks
Categories < 60 Mins
Time 34m
Yield 5 serving(s)
Number Of Ingredients 11
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.
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
GARLICKY CHEDDAR CHEESE BISQUE
I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 320 calories, Fat 19g fat (12g saturated fat), Cholesterol 68mg cholesterol, Sodium 1307mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 13g protein.
EASY QUINCES - SLOW COOKER
Make and share this Easy Quinces - Slow Cooker recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 7h50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Turn slow cooker to high and add sugar and water.
- Stir to dissolve sugar.
- Gently pack quinces in syrup and close lid.
- Cook on high for the first hour.
- Turn to low and cook for six hours, or until quinces turn a rich red.
- Pour lemon juice over quinces and scatter with lemon zest.
- Simmer on low for a least half an hour, or until ready to serve.
- Serve with fresh cream.
Nutrition Facts : Calories 542.1, Fat 0.1, Sodium 8.9, Carbohydrate 141.1, Fiber 1.8, Sugar 125.5, Protein 0.5
Tips:
- Use high-quality cheddar cheese. This is the main ingredient in the soup, so it's important to use a good one. Look for a sharp or extra-sharp cheddar that is well-aged.
- Shred your own cheese. Pre-shredded cheese contains additives that can prevent it from melting smoothly.
- Use a combination of milk and cream. This will give the soup a rich and creamy flavor.
- Season the soup to taste. Be sure to add enough salt and pepper, as well as other spices, such as garlic powder, onion powder, or paprika.
- Garnish the soup with fresh herbs, such as chives, parsley, or thyme.
Conclusion:
Vermont cheddar bisque is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a warm and satisfying meal, give this soup a try. You won't be disappointed.
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