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Jarlsberg Vegetable Bisque

List of Ingredients



3 tablespoons butter
3 tablespoons all purpose flour
4 cups chichen broth
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
1 small clove garlic, minced
1/4 teaspoon groung thyme
1/2 teaspoon salt
1/8 teaspoom pepper
1 cup heavy cream
1 egg yolk
1 1/2 cups shredded Jarlsberg cheese
3 tablespoons butter
3 tablespoons all purpose flour
4 cups chichen broth
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
1 small clove garlic, minced
1/4 teaspoon groung thyme
1/2 teaspoon salt
1/8 teaspoom pepper
1 cup heavy cream
1 egg yolk
1 1/2 cups shredded Jarlsberg cheese

Recipe



In a large, heavy saucepan, melt butter. Add flour and cook several minutes on low heat, stirrring constantly. Remove from heat.
Gradually blend in broth and bring to a boil, stirring constantly. Add next 8 ingredients. Cover and simmer 20 minutes ot until vegetables are tender.
In small bowl, blend cream and egg. Gradually blend in several tablespoons of soup to cream and egg. Return mixture to soup and cook, stirring constantly until thickened.
Blend in cheese over low heat.
Serve.