RECIPE AND PHOTO SUBMITTED BY Alexandra Lim
This soup is so good, I always make a big pot and eat it for days. Its very filling too even though its just vegies!
Healthy Vegetable Bisque
Ingredients
3 tbsp. butter
3 tbsp. flour
4 cups vegetable broth (I used Swanson’s vegetable broth or chicken broth)
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small chopped onion
1 small clove garlic, minced
1/4 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1 cup heavy cream
1 egg yolk
1 1/2 cups shredded Cheddar cheese
Method
In a large, heavy saucepan, melt butter. Add flour and cook several minutes, 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 minutes until vegetables are tender. Blend cream and egg. Gradually blend in several teaspoons of soup. Return to soup and cook, stirring until thickened, and blend in cheese.
This soup is so good, I always make a big pot and eat it for days. Its very filling too even though its just vegies!
Healthy Vegetable Bisque
Ingredients
3 tbsp. butter
3 tbsp. flour
4 cups vegetable broth (I used Swanson’s vegetable broth or chicken broth)
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small chopped onion
1 small clove garlic, minced
1/4 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1 cup heavy cream
1 egg yolk
1 1/2 cups shredded Cheddar cheese
Method
In a large, heavy saucepan, melt butter. Add flour and cook several minutes, 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 minutes until vegetables are tender. Blend cream and egg. Gradually blend in several teaspoons of soup. Return to soup and cook, stirring until thickened, and blend in cheese.
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