Caramelized Leek and Yukon Gold Bisque | PCC Natural Markets

Caramelized Leek and Yukon Gold Bisque

Yield: about 2 quarts

Your rating: None (10 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.



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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on January 15, 2011.

More about: soups


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This soup is superb! Warms you all the way down to your toes!

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