Sara Wade Robbins’ Savannah Bisque (Pimiento Cheese Bisque)

2 celery stalks, chopped
1 cup chopped onions
2 tablespoons vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock or water
1 cup sharp or extra sharp cheddar, grated or chopped
3 ounces cream cheese, cubed
4-ounce jar pimientos, chopped
salt and ground black pepper to taste

In a heavy saucepan, sauté the celery in the vegetable oil, stirring occasionally. When the onions are translucent, about 10 minutes or so, add the sweet potato, white potato, and stock. Simmer until the vegetables are soft, for about 20 minutes.

Remove the soup from the heat, add the cheddar and cream cheeses, and allow it to sit a few minutes to soften the cheese. In a blender or food processor, purée the soup with half of the pimientos. Add salt and pepper to taste. If the soup is too thick, thin to the desired consistency using milk, water or vegetable stock. Stir in the remaining pimientos. Reheat gently, but do not boil. Serves 4 to 6.


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