Ah, the chill of a crisp evening often nudges me toward the sanctuary of my kitchen, where warmth and comfort await. There’s something almost magical about the way a creamy bisque can wrap you up like a soft blanket. Picture this: a cozy night in, with the world outside painted in shades of twilight, and you, cradling a bowl of Creamy Three Cheese Bisque. It’s like a hug for your soul—rich, velvety, and unapologetically indulgent. The kind of dish that makes you forget the day’s chaos. (Remember those viral videos of cats knocking things off shelves? Yeah, this bisque is the opposite—pure joy).
And, oh, the cheeses—each one brings its own personality to the pot, like a trio of old friends coming together for a reunion. They melt into the broth, creating a symphony of flavors that dances across your taste buds. It’s as if the universe conspired to create the perfect comfort food. So, let’s dive spoon-first into this delightful concoction, and maybe, just maybe, we’ll find a little piece of serenity mingled with that cheesy goodness.
Steps
- Melt butter in a large Dutch oven over medium heat. Cook the chopped onions, celery, and carrots until they are soft, approximately 5 to 10 minutes.
- Add diced potatoes, white wine, chicken stock, and thyme to the pot. Cover and let it cook for about 20 minutes.
- Remove the pot from heat and stir in the half & half, asiago, romano, and parmesan cheeses, along with salt. Allow it to cook for an additional 5 minutes.
- Use an immersion blender to blend the soup until it achieves a creamy consistency. Optionally, strain the soup through cheesecloth for an even smoother texture.
- Garnish the soup with cooked and chopped bacon, more cheese, and parsley. Serve hot with homemade breadsticks for a comforting meal.
Ingredients
- ½ cup (1 stick) butter
- 2 medium red onions, chopped
- 3 ribs celery, chopped
- 1 red pepper, chopped
- 3 cups carrots, chopped
- 4 cups potatoes (approximately 8 Yukon Gold potatoes), peeled and cut into ½ inch pieces
- 1 cup white wine
- 3 cups chicken stock
- 1 tablespoon fresh thyme, finely chopped
- 2 cups half and half
- 2 tablespoons salt
- 1 cup asiago cheese, shredded
- 1 cup romano cheese, shredded
- 1 cup parmesan cheese, shredded
- 1 package thick-cut bacon, cooked and chopped
FAQ
- What is a bisque in culinary terms?
- Traditionally, a bisque is a thick and creamy soup that includes shellfish. However, the term has evolved to encompass any creamy soup, such as the Three Cheese Bisque.
- What cheeses are used in the Three Cheese Bisque recipe?
- The Three Cheese Bisque includes asiago, romano, and parmesan cheeses, which contribute to its rich and creamy texture.
- Can I skip the bacon topping in the Three Cheese Bisque?
- While technically you can omit the bacon, it’s highly recommended to include it as it adds an incredible flavor that enhances the overall taste of the soup.
- How do I achieve the creamy texture of the bisque?
- To achieve the creamy texture, use an immersion blender to blend the soup until smooth. You can also strain it with a colander or cheesecloth for an even smoother consistency.
- What is the cooking process for the Three Cheese Bisque?
- Start by cooking onions, celery, and carrots in melted butter until soft. Add potatoes, white wine, chicken stock, and thyme, and cook for about 20 minutes. After removing from heat, stir in the cheeses and half-and-half, then blend until creamy. Top with bacon and additional cheese before serving.
Tips
- Pre-prep Your Ingredients: Before you start cooking, have all your vegetables chopped and ready. This will make the cooking process smoother and help ensure that everything is cooked evenly.
- Don’t Skip the Bacon: The bacon adds an incredible depth of flavor to the bisque. Make sure to include it for the best taste experience.
- Use an Immersion Blender for Creaminess: To achieve the classic creamy texture of a bisque, blend the soup using an immersion blender. This will also help integrate the cheeses smoothly into the soup.
- Consider Straining for Extra Smoothness: If you prefer an ultra-smooth bisque, strain the soup using a colander lined with cheesecloth after blending. This step is optional but can enhance the texture.
Equipment
- Dutch Oven or Heavy Pot
- Immersion Blender
- Cheesecloth
- Colander or Fine Mesh Strainer
