This recipe is courtesy of a local eatery: Coopersmith’s Pub. They make good beer, but a better soup!
Melt butter in a large stock pot. Saute the onion and celery until tender, about 5 minutes. Stir in the rest of the ingredients except Parmesan and cream. Simmer for 30 minutes. Turn off the heat. While stirring vigorously, slowly add in the Parmesan (it’s important to do this slowly while stirring, or you will get large clumps of rubbery cheese). Continue stirring for a few minutes while you add in the cream. Turn the heat back on and simmer for 10 minutes before serving.
Serve soup warm with lots of crusty bread.
Note: if vegetable stock base is hard to find, you can use chicken stock base in its place. Just omit the salt.
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This soup was great! Everyone in my dinner party asked for seconds. I only put in about half of the salt and I think it was a good idea. I think next time, I will also decrease the water a bit so to have a thicker soup. I will definately make it again though.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Prep: Cook:
Serves: 6 Level: Easy
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Zalynn on 12.29.2011
I am very excited to see this particular recipe. I grew up in Fort Collins, and I fell in love with this bisque the first time I tried it at Coopersmiths. I’ll be making it tonight. Thanks!