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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/onion-bisque-parsley-pesto-recipe/