Caramelized Leek and Yukon Gold Bisque With Carrot-Horseradish Cream
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. Enjoy!
(Makes about 2 quarts)
1 head organic garlic
Olive oil for drizzling
2 tablespoons butter
2 organic leeks, tough green ends trimmed and thinly sliced
1 tablespoon Herbes de Provence (or use fresh thyme if you prefer)
1/2 cup sparkling dry white wine (or your favorite white wine)
5-6 cups vegetable or chicken broth
3 organic Yukon gold potatoes, peeled and diced
1 cup crÃ¨me fraiche
Salt and freshly ground pepper
Preheat your oven to 300 degrees F.
Cut the top off the garlic head and place in a small oven proof ramekin. Drizzle with a small amount of olive oil and cover the ramekin loosely with foil. Bake for 1 hour or until the garlic is very soft.
Meanwhile, in a heavy pot, melt the butter over medium heat and cook the leeks with the Herbes de Provence for 12-15 minutes, or until the leeks are soft and golden. Pour the sparkling wine in the pot and allow it to reduce until most of the liquid is evaporated. Pour the chicken or vegetable broth into the pot. Add the diced russet potato and simmer for 30 minutes or until the potato falls apart. Squeeze the roasted garlic into the soup.
Puree the soup by one of these methods: an immersion blender, a food processor or stand blender. Add the crÃ¨me fraiche and simmer for a few minutes. Season with salt and pepper.
Carrot Horseradish Cream:
2 carrots, peeled and cut in slices
1 tablespoon each white wine vinegar and sugar
1/2 teaspoon sea salt
1 tablespoon (or to taste) creamy horseradish sauce
Cook the carrots in boiling water until very tender. Place the carrots and the rest of the ingredients in a food processor or blender and puree until very smooth. Store in the refrigerator, but serve at room temperature.