Yields 6 servings

Bisque Ingredients

• 2 tbsp. butter
• ½ cup onions, diced
• ½ cup carrots, diced
• 2 ea. garlic cloves, minced
• 28 oz. can crushed tomatoes
• 2 cups chicken or beef stock
• 1 tsp. sugar
• 1 tsp. oregano, dried
• 1 tbsp. basil, dried
• ½ tsp. cayenne pepper
• ½ cup half & half
• TT salt & pepper

Fried Curd Ingredients

• 8 oz. Pineland Farms Cheddar Cheese Curds
• 1 cup buttermilk
• ¼ cup seasoned flour (Add a dash of seasoning salt, pepper & granulated garlic to all-purpose flour)
• 1 cup Panko breadcrumbs

Instructions

• Prepare the batter by adding seasoned flour to the buttermilk. Whisk until smooth.
• Place Pineland Farms Cheddar Cheese Curds into the batter and coat evenly. Shake off excess batter and roll in breadcrumbs. Repeat this process once more before placing coated curds on a small sheet pan to freeze for approximately 20 minutes.
• Preheat fryer to 350ºF.
• Meanwhile, prepare the soup by melting the butter in a heavy-bottomed stock pot.
• Add the onions, carrots, and garlic and cook until translucent. Add the crushed tomatoes, stock, and spices. Mix well, cover, and bring to a boil.
• After 6-8 minutes, remove from heat. Using an immersion blender, blend until smooth. Stir in the half & half and season with additional salt and pepper, if desired.
• Place the frozen battered Pineland Farms Cheddar Cheese Curds in the preheated fryer and cook for 2 minutes and 30 seconds. Please fried curds on a plate lined with paper towel to drain off excess oil.
• Portion the bisque into servings bowls and top with fried curds.

Recipe by Emily McQuarrie