Vegetable Bisque Soup - cooking recipe

Ingredients

1/2 c. chopped carrots
1/2 c. sliced celery
1/3 c. chopped onion
1 small clove garlic, minced
2 Tbsp. butter or margarine
2 c. chicken stock or broth
3 c. milk
3 Tbsp. flour
1 1/2 c. shredded Jarlsberg cheese
1 egg yolk
1 c. cooked corn
1 c. cooked peas
2 Tbsp. chopped parsley

Preparation

In large deep saucepan, cook carrots, celery, onion and garlic in butter until tender.
Add chicken broth.
Cover and simmer for 10 minutes.
Blend 1/2 cup milk with flour.
Add remaining 2 2/3 cups milk to broth and bring to boil.
Add flour mixture.
Heat, stirring until thickened.
Reduce heat; add cheese.
Blend in egg yolk and vegetables.
Heat; do not boil.
Sprinkle with parsley. Serves 8.
Good with toasted Jarlsberg Loaf.