Caramelized Leek and Yukon Gold Bisque
Yield: about 2 quarts
This is a lovely, classic winter soup, warming and delicious. Caramelizing the leeks and roasting the garlic give depth and complexity to these winter staples, and the Carrot-Horseradish Cream adds color and spark.
- 1 head garlic Add to list
- Olive oil, for drizzling Add to list
- 2 tablespoons butter Add to list
- 2 leeks, thinly sliced, tough green ends removed Add to list
- 1 tablespoon herbes de Provence Add to list
- 1/2 cup dry white wine Add to list
- 5 to 6 cups vegetable or chicken broth Add to list
- 3 Yukon gold potatoes, peeled and diced Add to list
- 1 cup crème fraîche Add to list
- Salt and pepper, to taste Add to list
- Carrot-Horseradish Cream Add to list
Preheat oven to 300° F.
Cut the top off garlic head and place in a small, ovenproof ramekin. Drizzle with a small amount of olive oil and cover ramekin loosely with foil. Bake for 1 hour or until garlic is very soft.
Meanwhile, in a heavy pot, melt butter over medium heat and cook leeks with herbes de Provence for 12 to 15 minutes, or until leeks are soft and golden. Pour wine into the pot and reduce until most of the liquid is evaporated. Pour chicken or vegetable broth into the pot. Add diced potatoes and simmer for 30 minutes or until potatoes fall apart. Squeeze roasted garlic cloves into soup.
Puree soup using an immersion blender, food processor or stand blender. Add crème fraîche and simmer for a few minutes. Season with salt and pepper.
Serve with the Carrot-Horseradish Cream.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on January 15, 2011.