Cooking for (..): Asiago Bisque

Well, Michigan decided to show her ugly ass and gave us an ice storm that’ll have the iciest of ice princesses turning her nose up.

So I figured, it’s cold as hell and I’m not leaving home, why not cook something hot and yummy?


What you’re gonna need is:

  • 4 cups of chopped potatoes
  • 3 cups of chopped carrots
  • 3 cups of chopped onions
  • 2 cups of chopped celery
  • 2 cups of heavy cream
  • 1 cup of white wine
  • 2 cups (or 1 can) of chicken broth
  • 6 tsp of butter
  • Asiago cheese, shredded
  • chopped bacon (optional, but y’all gone get this damn bacon)


Since I planned on chopping so many veggies, I opted to use my food processor to chop them all for me cause bitches be lazy. Womp.

Threw the carrots, potatoes and onions in there (separately, of course). I didn’t need to chop the celery because I freeze my celery. Cause really, who’s about to sit up and eat celery by itself? NOT ME, SIS.

Once all that’s chopped up, I melted the butter and sautéed the veggies in a big sauce pot.


Let those cook until they’re soft.


Once they’re soft, pour in the broth, wine and potatoes!


Don’t mind the potatoes’ color, they’re pretty temperamental. But once all that’s in, cover the pot and cook for 20 minutes.

-twiddles thumbs, scrolls Twitter, takes selfie-

After 20 mins, you’ll add in the heavy cream and let that cook for 5 more minutes.


After 5 mins of letting that marinate, take  your pot off the heat (or turn it off, whatever floats you goat) and add in the shredded Asiago.

Oy bae. Yis.

Now the exciting part: I get to use my blender!!!!!


*imitates blender noises*

You can blend to your preferred consistency. EYE like a smoother consistency but if you want a chunky monkey bisque, have at it.

Et voila!  Sprinkle your bacon and garnish with parsley and pepper, and you have a nice filling meal to curl up with while it gets ashier outside. Enjoy!

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