WHITE CHEDDAR BISQUE RECIPES

Steps:

• Heat the butter and oil in a large saucepan. Once the butter begins to foam add all of the vegetables. Cook, stirring occasionally, over moderate heat until the vegetables are crispy tender (6 to 8 minutes).
• Add the garlic and cook for a few minutes longer, then add the chicken stock and wine.  Bring to the boil, then reduce to a simmer. Cook for15 to 20 minutes until all the vegetables are tender.
• Using a stick blender (or very carefully in a regular blender) blitz the soup until smooth.  
• Whisk together the corn starch and cold water. Add this to the soup along with the evaporated milk.  Bring to the boil, then reduce to a simmer and cook, stirring frequently, until thick and bubbling. 
• Whisk in the cheese, one handful at a time, until the cheese is thoroughly blended into the soup. Taste and adjust seasoning with salt and black pepper.
• Ladle into heated bowls and serve immediately.

Steps:

• In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer., Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth., Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.