Onion Bisque with Parsley Pesto

This light Onion Bisque with Parsley Pesto will complement your winter menus.
 
Onion Bisque with Parsley Pesto
 
Makes 6 servings
Ingredients
  • Pesto:
  • 1½ cups fresh parsley leaves
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic
  • ½ teaspoon kosher salt
  • Bisque:
  • 8 slices thick-cut bacon, cut into ½-inch pieces
  • 8 cups sliced yellow onion
  • 8 cloves garlic, sliced
  • 4 cups low-sodium chicken broth
  • 1 tablespoon balsamic vinegar
  • 8 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper, divided
  • 1 (4-ounce) package goat cheese
  • Woodland Cheese Branches (recipe follows)
Instructions
  1. For pesto: In the container of a blender, place parsley, oil, 3 tablespoons water, lemon zest and juice, garlic, and salt; process until smooth. Set aside.
  2. For bisque: In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pot.
  3. Add onion to Dutch oven; cook until translucent and beginning to caramelize, about 30 minutes.
  4. Add garlic to pot; cook for 5 minutes, stirring constantly. Add broth, vinegar, thyme, rosemary, salt, and ½ teaspoon pepper; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.
  5. Remove from heat; let cool for 30 minutes. Discard thyme and rosemary sprigs. Using a handheld blender, purée soup until smooth. Drizzle pesto over soup servings. Sprinkle with bacon, goat cheese, and remaining ½ teaspoon pepper. Serve with Woodland Cheese Branches.

Woodland Cheese Branches
 
Ingredients
  • ⅓ cup unsalted butter, softened
  • 2 ounces sharp Cheddar cheese, shredded
  • 2 ounces extra sharp white Cheddar cheese, shredded
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon smoked paprika
  • 2 cups all-purpose flour
Instructions
  1. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cheeses, salt, red pepper, and paprika at medium speed until combined. Gradually add flour, beating just until combined. Gently shape into 4-inch sticks and place on prepared pan. Refrigerate until firm, about 30 minutes.
  3. Preheat oven to 350°.
  4. Bake until lightly browned, about 12 minutes. Let cool on a wire rack. Store in an airtight container for up to 1 week.

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