Cheese pimento bisque from Sundays at Moosewood Cookbook
2 celery stalks, chopped
1 cup chopped onion
2 Tbsp. vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock or water
1 cup extra sharp grated or chopped cheddar cheese
3 oz cream cheese, cubed
4 oz jar pimiento, chopped
salt and pepper to taste
Sauté celery and onions in vegetable oil, about 10 minutes.
Add potatoes and stock. Simmer until veggies are soft, about 20 minutes. Remove soup from heat, add cheddar and cream cheeses, allow to sit to soften cheese.. In a blender, puree the soup with half the pimientos. Add salt and pepper. If soup is too thick, thin with milk, water or vegetable stock. Stir in remaining pimientos. Reheat, but do not boil.
Serves 4-6
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Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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