Creamy Leek Bisque
83 / 100
- ¼ cup butter
- 1 onion (chopped)
- 11 ozs Leeks (finely sliced)
- 1 Tbsp white wine
- 4 ozs potatoes (peeled and sliced)
- 1.333 cups vegetable stock
- freshly milled Black pepper
- 1.333 cups milk
- 2 Tbsps cream (48% fat)
1 Skillet, 1 Small skillet, 1 Baking sheet, 1 Casserole dish, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Cookie cutter ring, 1 Brush, 1 Parchment paper
Heat the butter in a medium pan. Add the onion and leeks and cook for 10-15 minutes over a low heat until softened.
Add the wine, potatoes, stock and seasoning to taste and simmer until the potatoes are tender. Allow to cool slightly.
Pour the soup in batches into a blender or food processor. Blend until smooth, then stir in the milk and cream.
Chill until ready to serve.
Pour into serving glasses and sprinkle with a little paprika. Garnish with dill sprigs.