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Wednesday, January 29, 2014

Champagne Bisque with Gruyère Cheese


Here is another soup we have for Soup Wednesday. This one was a vegetarian adaptation of a clam juice and shrimp bisque. Gruyère is always a good cheese to use and this is a good use for leftover champagne. Alecia had a little bit left in her fridge from NYE. 


Ingredients:
-4 tablespoons butter
-1/2 cup minced shallots
-1/4 cup flour
-2 cups vegetable broth
-1 cup heavy cream
-1 cup champagne
-2 cups shredded Gruyère cheese
-fresh chives

Melt the butter in a saucepan and add the shallots, cook for a few minutes. Mix in some flour, then the vegetable broth, and simmer for 10 minutes once it comes to a boil. Add the cream and champagne. Slowly mix in the cheese, giving it time to melt before adding more.


The flavor of this was good, but it was really thin, I think it lost something by taking out the shrimp. Adding more flour might help to thicken this up a bit.

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