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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jarlsberg Vegetable Bisque Recipe

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This recipe for Jarlsberg Vegetable Bisque is from Rees Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. butter
3 T. flour
4 c. chicken broth
2 c. coarsely chopped broccoli
3/4 c. chopped carrots
1/2 c. chopped celery
1 small onion, chopped
1 clove garlic, minced
1/4 tsp. thyme, crushed
1/2 tsp. salt
1/8 tsp. pepper
1 c. heavy cream
1 egg yolk
1 1/2 c. shredded Jarlsberg cheese (can sub Gruyere or Swiss)
Directions:
Directions:
In large saucepan, melt butter. Add flour; cook and stir several minutes. Remove from heat. Gradually blend in broth. Bring to a boil, stirring. Add next 8 ingredients. Cover; simmer 8 minutes, until vegetables are tender. Blend cream and egg yolk. Gradually blend in several tablespoons of soup. Return to soup; stir and cook until thickened. Blend in cheese.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This was a recipe of Mom's. She didn't make it a lot. In my mind it was a very fancy soup that seemed difficult to make, and was a special occasion recipe. I remember having it for my birthday meal once. Now the recipe doesn't seem difficult at all, and it is really good!

 

 

 

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