What’s Cooking in Gail’s Kitchen? Sunshine Eats: Boursin Garlic Bisque! Have you been to a restaurant where the main course is served with a side of garlic smashed potatoes? The texture is incredibly smooth and the flavor is bursting with fresh herbs and garlic. Gourmet Boursin cheese may be their secret ingredient. Its airy-light texture is a marriage between spreadable cream cheese and whipped butterfat. You can find this French icon wrapped in foil in the cheese department of your favorite grocery store. Serve it with crackers, pita chips, or go all out and make this simple potato bisque.
BOURSIN GARLIC BISQUE
Ingredients:
2 cups chicken broth
2 cups Yukon potatoes, peeled and chopped
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup sweet onions, chopped
3/4 cup light cream
5.3 ounce Garlic Boursin Cheese, crumbled
1/2 cup frozen baby peas, thawed
5 slices crisp bacon, pieces and crumbles
Fresh Garlic Chives
Ground Smoked Almonds
Instructions:
Combine chicken broth and chopped potatoes in a 2-quart pan over medium high heat. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 15-20 minutes. Meanwhile, in a medium skillet, sauté garlic clove and sweet onions in olive oil until soft, about 5 minutes. Add to potato mixture. After potatoes are tender, partially smash the potatoes to thicken, leaving some potato chunks for texture. Add light cream and Boursin cheese. Stir until cheese is melted. Add baby peas and bacon pieces. Simmer 15 minutes. Ladle into bowls. Garnish with bacon crumbles, garlic chives, and smoked almonds.
Seems like quite a treat Gail❣️
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Garlic Boursin is a treat in itself. 🌿🧀
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Blimey I wish I could have some of that right now. Looks warming and delicious.
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With or without crackers? 😜
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Crackers all the way!
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I’m on board with that. 👏👏👏
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Interesting fact ( unless you’re in the UK) if you call somebody crackers, it means they are nuts!
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🤣🤣🤣
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It’s going to be cold this weekend. This sounds like the perfect remedy.
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Right? Stay put for a stay-cation. ❄️
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Yes!
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Yummm yumm❤️
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Thank you. It is a bowlful of YUM! 🌿
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Yummy! Gail, where should i here get the Yukon potatoes? We are in lower Bavaria. A lot of potatoes, but only the very rural ones. Lol Thank you for another great recipe. Love garlic too. Have a beautiful weekend! Michael
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If I were you, I’d use the potatoes I could find. I love all kinds of potatoes. 💕
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The rural potatoes you find in Bavaria are probably far better than supermarket potatoes. Use those and you’ll enjoy the soup even more!😃
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Thank you very much for the adivce! Michael
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A prefect recipe for a cold winter day 🙂
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Indeed. A warm fire, a blanket throw, and my hubby. 🔥❄️💕
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Oh, I’ll have to try this one!
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Yay! You’re in for a tasty treat! 👏🌿😋
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Perfect for these cold days! 😋😋😋
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Soups get my vote every time. ☑️
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This is how you winter. I dig . . I dig!
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Indeed. Dig in before you shovel out! I love using the excuse, “Sorry, I’m snowed in.” 😜❄️
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I have a card that says as much. Laminated.
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Brilliant idea! 💡
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Bursting with flavor!
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Mwah! Nothing but the best for us! 💕🌿
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Absolutely!
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Thank you for the post.
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I try to keep it simple, but yummy! 😋🍃
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What a soup! I love garlic soups and how combined it with the other ingredients must be a dream!
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This is right up your alley, Erika. Enjoy! 🌿🍃🧀
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😋😋
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Amazing use of Boursin Cheese. Count me in! 🙂
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I saw my daughter-in-law’s eyes roll back at the mere mention of Boursin, so I couldn’t resist. 🤣
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I can totally empathize with that! 🙂
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I love Boursin. Even have a recipe to make it at home.
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Would you mind sharing? ‘Cause I would love to know your secret. 🌿
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Sure. It’s a variation on a Paula Deen recipe. I have doubled the herbs and black pepper.
8 ounces cream cheese
4 ounces butter, at room temp
1⁄2 teaspoon garlic salt
1⁄4 teaspoon dried oregano
1⁄4 teaspoon dried basil
1⁄4 teaspoon dried dill
1⁄4 teaspoon dried marjoram
1⁄4 teaspoon black pepper
1⁄4 teaspoon dried thyme
Put cream cheese and butter into the bowl of a food processor. (Use a mixer or blender if you don’t have a food processor.)
Add seasonings and process until smooth.
Line a medium-sized serving bowl with plastic wrap and fill with the cheese mixture.
Cover and refrigerate for at least a few hours before serving.
Can keep refrigerated for up to 1 week.
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You’re my hero! Thanks, Peggy! 🙏🏻🍃
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Love this recipe. Can’t wait to try.
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It’s a delicious alternative to the traditional potato soup. 😋🌿
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Yum!!!!!
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Soups really make amazing meals, that’s for sure. 🍵
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Great recipe! The French say, “A day without cheese is a day without life.” Thanks Gail!
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I’m a Francophile. 🤣🍃🧀
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Vive la France! 🇫🇷🍷🥐
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Yes! Please. Can’t wait to try this. I could eat soup everyday.
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I know exactly what you mean, Monica. Nothing is as comforting as a bowl of soup, that’s for sure. 🍃🌸
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Divinity!! A must try 😍. Great post!
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Thanks, Lisa. It’s nothing like your “Blackout Cheesecake”. 🍰
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Reblogged this on sketchuniverse and commented:
🎨🍽️💚 WELL DEARS, IF YOU PAINT WITH OIL COLOURS, YOU CAN PICK VIRIDIAN, EMERALD, TERRE VERTE OR ANOTHER GREEN, BUT DON’T FORGET TO TASTE THIS DELICIOUS RECIPE, GREEN TOO.
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I like your sense of adventure. 🌿🌱🍃
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Thank you and congrats for your recipe 😉
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