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Indulge in a sumptuous Cheese and Celery Bisque soup that teases your taste buds with subtle notes of celery, carrot, and aromatic herbs. This delightful dish is best savored immediately upon preparation, as prolonged heating the cream and cheese can burn. If you'd like to prepare it in advance, simply hold off on incorporating the cream and cheese until you're ready to serve. To further enhance the sensory experience, consider topping your soup with chives or crispy croutons for a satisfying crunch.
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,
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)
Ladle into soup bowls and grate a little nutmeg over each and garnish with chives or celery leaves.
Ingredients
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,
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)
Ladle into soup bowls and grate a little nutmeg over each and garnish with chives or celery leaves.