What's Cooking: White Vegetable Bisque - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: White Vegetable Bisque

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Chef Michael Kloeti of Michael's on the Hill in Waterbury Center visited the Morning Show. Chef Kloeti shared a white vegetable bisque recipe to heat you up during these cool winter days.

White Vegetable Bisque

Yield: 6 Portions


2 Tablespoon Butter

2 Tablespoon Garlic, peeled and chopped

½ pound (1 each) Celery root, peeled and diced

½ pound (1 each) Onions, yellow, peeled and diced

½ pound (1 each) Turnips, peeled and diced

½ pound (2 each) Potatoes, russet, peeled and diced

½ pound Rutabaga, peeled and diced

6 ounces (2 each) Parsnips, peeled and diced

5 cups Broth, chicken or vegetable

2 cups Cream

2 sprigs each Rosemary

5 sprigs each Thyme

3 inches Butcher twine

5-inch square Cheese cloth

Salt and Freshly ground black pepper to taste

Wrap the herbs in the cheesecloth, and tie the bundle securely together with the butcher twine. This will allow the herbs to be infused into the soup, while making it easy to remove. On medium heat, lightly saute the onions and garlic until translucent. In the butter. You do not want any color on them. Add the vegetables, broth, 2 cups of the cream, herb bundle, salt and pepper. Simmer until very tender. Remove the herb bundle, puree the soup and then strain it. Return the soup to a pot, finish with the remaining cup of cream, adjust the salt and pepper and reheat.


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