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Sharp Cheddar Bisque

Source of Recipe


From "Soup and Comfort" by Pamela Ellgen



List of Ingredients



• 2 Tbsp unsalted butter
  
• 1 onion, diced
  
• 2 cloves garlic, minced
  
• 2 Tbsp all-purpose flour
  
• 1-1/2 quarts chicken or vegetable broth
  
• 1 tsp white wine vinegar
  
• 2 cups whole milk
  
• 16 ounces sharp Cheddar cheese, grated, plus more for serving
  
• 2 scallions, thinly sliced on a bias
  






Instructions



1. Melt the butter in a large pot over medium-high heat and cook the onion and garlic for 5 minutes or until the onion and garlic is soft and translucent.
   
   
2. Sprinkle in the flour and cook for 2 minutes, stirring constantly. Pour in the broth and simmer, uncovered, for 2 minutes. Add the vinegar and purée the soup with an immersion blender.
   
   
3. Remove the pot from the heat and allow the soup to cool for 5 minutes.
   Stir in the milk and grated cheese. Cook over low heat until the cheese is melted. Ladle the soup into individual serving bowls and garnish with scallions and additional cheese. (Store cooled leftovers in a covered container in the refrigerator for up to 3 days.)
   
   Serves 4 to 6