Onion Bisque with Parsley Pesto

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.

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.

Add onion to Dutch oven; cook until translucent and beginning to caramelize, about 30 minutes.

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.

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.

Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cheeses, salt, red pepper, and paprika at medium speed until combined. Gradually add flour, beating just until combined. Gently shape into 4-inch sticks and place on prepared pan. Refrigerate until firm, about 30 minutes.

Preheat oven to 350°.

Bake until lightly browned, about 12 minutes. Let cool on a wire rack. Store in an airtight container for up to 1 week.