Leek Onion Bisque Recipes

POTATO-LEEK BISQUE

Steps:

• In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)
• Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.

LEEK ONION BISQUE

Steps:

• Melt the butter in a large soup pot and saute the chopped leeks, celery, onion, and garlic in the butter until tender.
• Add the chicken broth, apple juice, salt and white pepper.
• Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• After 30 minutes, blend using an immersion blender/blender/food processor.
• Add the cream cheese and heavy cream and blend thoroughly.
• Bring back to a light simmer before serving.

PARSNIP BISQUE

Steps:

• Preheat oven to 350°F..
• In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and arrange in one layer. Roast parsnips in middle of oven, turning occasionally, 30 minutes.
• In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add to pan. Return pan to oven and roast vegetables, turning parsnips and stirring vegetables occasionally, 30 minutes, or until golden. Cool vegetables slightly and chop parsnips coarse.
• In a large saucepan simmer broth with vegetables, covered, 20 minutes. In a blender pureé mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan. Stir in brown sugar and salt and pepper to taste.

ONION AND FENNEL BISQUE

Steps:

• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.

LEEK AND MUSHROOM BISQUE

Steps:

• Slice the white part of the leeks into 1/4" slices.
• Separate the slices into rings, and rinse to remove all grit.
• Wash the green parts of the leeks well and cut them into halves.
• (I find that leeks tend to be a bit sandy) Heat the oil in a soup pot.
• Add the white parts of the leeks and saute over moderate heat until they are limp.
• Add the water and then the tomato puree.
• Bring to a simmer, then lower the heat until the liquid is very gently simmering.
• Slowly sprinkle in the cream of wheat, stirring it in as you do.
• Add the green parts of the leeks, then mushrooms, and the seasoning mix.
• Cover and simmer gently for 35 minutes.
• Remove the green parts of the leeks and discard.
• Stir in enough milk or soy to give slightly thick consistency, then season to taste with salt and pepper.
• Simmer for another 5 minutes.
• Remove from the heat and let the soup stand for about 1 hour.
• Heat through as needed then adjust the consistency with more milk or soy if necessary, and correct the seasonings.