Asiago Bisque Soup

Kneaders Bakery & Cafe Restaurant Copycat Recipe

3 cups chopped onion
1 cup chopped celery
3 cups chopped carrots
6 tablespoons butter
4 cups chopped and peeled potatoes, cut into small bite sized pieces
1 cup white wine
2 cups chicken stock
2 cups half and half
2 cups shredded Asiago cheese
6 slices of cooked bacon, chopped

In a large sauce pan, melt the butter and saute onions, celery, and carrots until tender. Add the potatoes, wine and chicken stock. Cover and cook for 20 minutes. Add the cream and cook another 5 minutes. Remove from heat and stir in the Asiago cheese. With and immersion blender, blend soup until creamy or until slightly chunky, whichever your preference. Garnish with bacon and more cheese.

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