Fall Apple, Swiss and Pimento Cheese Bisque
Cozy up on an autumn day with a bowl of this velvety bisque, rich in flavor from a blend of sweet apples and savory onion and made creamy with pimento cheese and nutty Gruyère.
Ingredients
4 tablespoons butter
1 medium onion, chopped
2 cups apple, diced (we used Honey Crisp)
1 cup potato, diced
2 cups broth (chicken or vegetable)
1 cup milk or cream
1 cup pimento cheese
8 ounces gruyere, cubed or shredded*
2–3 tablespoons fresh thyme, minced
Cracked black pepper
Salt as needed
Directions
Melt butter over medium heat in a medium- sized pot. Add the onion and cook until soft and lightly browned, about 4–5 minutes. Stir in the chopped apple and potato. Cook for another 5 minutes.
Pour in broth and bring to a boil. Reduce heat, cover and simmer for about 15 minutes, or until the potatoes are tender.
Use an immersion blender to purée until smooth and preferred consistency. (No immersion blender? Transfer to a blender and purée in batches.)
Return to low heat and stir in milk and pimento cheese. Add the gruyere cheese and fresh thyme, stirring until melted and smooth.
Taste and add salt if needed (remember the cheese and broth are salty). Garnish with fresh cracked pepper, bits of apple and fresh thyme. Serve immediately.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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