Recipe: Red and Gold Bisque (using Cheddar cheese, sour cream and tomato puree)

RED AND GOLD BISQUE

"When boiled, sour cream curdles and cheese separates."

1/4 cup butter or margarine
1/2 cup finely chopped onion
1 (29 oz.) can tomato puree
2 1/2 cups water
2 1/4 cups shredded extra-sharp or sharp Cheddar cheese (9 oz.)
1/2 teaspoon salt
1 cup dairy sour cream

Melt butter or margarine in a large saucepan over medium heat. Add onion. Saute until tender but not browned.

Lower heat. Stir in tomato puree, 2 1/2 cups water, cheese and salt until cheese melts, 10 to 15 minutes. Do not boil.

Remove from heat. Let stand 10 minutes.

Pour sour cream into a small bowl. Stir in 1 cup of the slightly cooled soup. Gradually stir sour cream mixture into soup until heated through. Do not boil.

Makes 6 servings
From: SueA, CA
Source: Cheese Cookery