Jarlsberg Vegetable Bisque

This morning in our area there is a slight chill in the air. This after several days of rain hanging around for much too long and temperatures getting up to the low 80's. We've had a little sunshine here and there and hopefully the cloud cover will move along. The morning chill makes me craving one of my all time favorite soups, Jarlsberg Vegetable Bisque.

This is, of course, comfort food and it comes from one of my favorite Junior League cookbooks, Come On In. This is from the Junior League of Jackson, Mississippi and I have found this to be one of their best books. They have published several over the years but this particular one was first published in 1991 and it is full of excellent recipes that have endured the test of time.

 When I think of comfort food this recipe always comes to mind and is so easy to prepare. Prepping everything is a must.

Jarlsberg Vegetable Bisque
Serves 6-8

3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
4 cups chicken stock
1 lb. fresh broccoli, coarsely chopped
2 carrots, chopped
1 stalk celery, chopped
1 small onion, chopped
1 clove garlic, minced
1/4 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper
1/2 pint heavy cream
1 large egg yolk
8 oz. Jarlsberg Swiss cheese, shredded

In a large, heavy saucepan, melt butter, add flour, and cook several minutes, stirring constantly. Remove from heat and gradually blend in stock, then bring mixture to a boil while stirring. Add broccoli, carrots, celery, onion, garlic, thyme, salt, and pepper. Cover and simmer until vegetables are tender, 8 minutes. Blend cream and egg. Gradually blend several tablespoons of soup into egg mixture, then add egg mixture to soup and cook, stirring until thickened. Blend in cheese. Can be served hot or cold.

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This soup is easy to make and soooooooooo yummy.

 

The Jarlsberg gives this soup an amazing flavor not to mention that I dearly love Jarlsberg. What's not to like?

 

A yummy and delicious soup especially if you are looking for a comforting meal for either lunch or dinner. With a lovely salad of fresh baby greens it will make for a delicious dinner.

 

I also made a note to add in some red bell pepper, chopped the next time I prepare this recipe. I think it would add an awesome flavor to it too.

 

I often add a drizzle of Black Truffle Oil over any cream soup. I find that it just puts the soup right over the top IMO.

 

 

This book is an excellent book so if you should come across it you will not be disappointed in the book. It is one of my "Go To" cookbooks often. I am linking this post to Foodie Friday at Rattlebridge Farm. Click HERE to see other wonderful recipes shared.

 

Have a great day.