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Blue Cheese Bisque with Roasted Garlic



Prep time: 30 minutes   Cook time: 30 minutes

Serves 6


2 tbsp. olive oil

30 whole garlic cloves peeled (about 3 heads)

1 cup dry sherry

½ cup brandy

5 Yukon gold potatoes, peeled

1 quart Chicken stock

2 teaspoons Tabasco sauce

2 cups heavy whipping cream

6-10 oz. blue cheese

Pinch of salt

Pinch of ground pepper

1 tbsp. chopped chives


Peel, cut and boil potatoes until soft.    Drain

 Heat oil in a saucepan on medium heat.

Add the whole garlic cloves

Decrease heat to low and cook cloves

Until tender, about 10 minutes.

Add Sherry and brandy and increase to high

Reduce the liquid by one half.


Transfer the sauté to a larger pot

Add the chicken stock and potatoes 

Puree the mixture in a blender, then return the soup to the pot.

Add the Tabasco sauce and cream.

Cook over low heat until soup almost comes to

a boil.

Whisk 4-6 oz. of blue cheese into the soup.

Season to taste.

 Serve, garnishing the soup with the remaining cheese and chives.





January 10, 2009 - Posted by | Soups | , , ,

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