Boursin Garlic Bisque

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.

56 thoughts on “Boursin Garlic Bisque”

      • 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.

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s