Dean Corbett's Bisque with Old Kentucky Tomme

Equus and Jack's Lounge are are two favorite Louisville restaurants owned by the late Chef Dean Corbett—one of Louisville's best loved chefs. While Dean is no longer with us, we still remember his amazing food and larger-than-life personality.  This hearty soup yields about 1 gallon.

1 large onion, minced

1 stalk celery, minced

1 each red, yellow, & green pepper, de-ribbed & chopped

1 gallon chicken stock

1 quart heavy cream

1 pound Old Kentucky Tomme

Arrowroot or cornstarch and white wine slurry to thicken

Salt and pepper to taste

Tabasco to taste

Vegetable oil

In large stockpot sauté onion, celery and peppers over high heat, until vegetables are translucent (caramelized). Add chicken stock, and on low simmer, reduce by ½. Add heavy cream, seasonings and generous amount of Tabasco. Beat in arrowroot or cornstarch slurry until thickened to a light, Alfredo consistency. Whip in grated Old Kentucky Tomme slowly, whipping in same direction. Serve hot.