French

A rich Cheese and Celery Bisque soup with hints of celery, carrot and herbs.

Ingredients

1 tbsp butter

2 large stalks celery, finely chopped

1 carrot, finely chopped

1 small onion, finely chopped

2 cups chicken broth

bouqut garni (thyme, parsley stems, and bay leaf)

¼ cup heavy cream

¾ cup cheddar cheese

salt & pepper, to taste

freshly grated nutmeg and chopped chives for garnish

Directions

Melt butter in large saucepan over medium-high heat. Add the carrot, celery and onion and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the stock, bouqut garni and bring to a boil, reduce the heat to low and simmer for 30 minutes,

sautéed vegetables

Strain the soup, pressing firmly with the back of a spoon to extract as much liquid as possible. Discard the solids and return soup to pan. Stir in cream, set over low heat and simmer 5 minutes. Slowly add the cheese, stirring constantly until smooth. Taste and adjust the seasoning as needed. (Do not allow the soup to boil)

celery soup stage