Asiago Bisque Recipe
Asiago Bisque
Submitted By: Taz
Ingredients:
1 lb Yukon Gold Potatoes - peeled and cut into ½ - ¾ inch cubes
1 lb Asiago Cheese - grated
6 slices Bacon - chopped
3 medium Celery Stalks - diced
4 medium Carrots - peeled and diced
2 Large Onions - diced
2 Cups Chicken Stock
2 Cups Heavy Cream - can substitute half and half if desired
1 Cup Dry White Wine
6 Tbs Unsalted Butter
Kosher Salt and Fresh Ground Black Pepper to taste
Preparation:
- IF NOT ALREADY COOKED: Place bacon in a COLD large skillet and place over low to medium-low heat - As the bacon begins to 'curl' flip and continue to cook - Flip regularly until cooked to your liking - Transfer cooked strips to absorbent paper and allow to drain and cool until easily handled - Once cool enough to handle, chop or crumble - Set aside
- Melt butter in a medium/large pot over medium heat - Once butter is melted, add onion, celery, and carrot - Sauté until tender (apx 8-10 minutes)
- Add potatoes, wine, and chicken stock - Bring to simmer - Allow to cook for 20 minutes or until potatoes are cooked through and soft
- Remove from heat and, using an immersion blender* purée until smooth
- Whisk a handful of the grated cheese into the soup at a time until completely melted and smooth - Repeat until all of the cheese has been incorporated
- Add cream and stir to combine - Return to heat and bring back to a simmer
- Adjust seasoning with salt and fresh ground black pepper to taste
- Serve hot garnished with the crumbled bacon, additional grated asiago cheese, some croutons (if desired), and a good 'hunk' of crusty bread
*
Transfer to a blender (in batches if necessary) as alternative
