Leek Onion Bisque Recipes

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LEEK AND MUSHROOM BISQUE



Leek and Mushroom Bisque image

Make and share this Leek and Mushroom Bisque recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

5 large leeks
2 tablespoons canola oil
5 cups water
1 (14 ounce) can pureed tomatoes
1/2 cup cream of wheat
12 ounces mushrooms, coarsely chopped or sliced
2 teaspoons salt free herb and spice seasoning mix
1 1/2-2 cups low-fat milk or 1 1/2-2 cups soymilk
salt
fresh ground pepper

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.

Nutrition Facts : Calories 189.9, Fat 6, SaturatedFat 0.8, Cholesterol 3, Sodium 52.8, Carbohydrate 29, Fiber 3.2, Sugar 8.8, Protein 7

POTATO-LEEK BISQUE



Potato-Leek Bisque image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
2 large leeks, white part only, chopped
4 cloves roasted garlic, Christopher Ranch
4 cups reduced-sodium chicken broth, Swanson
1 bag (24-ounce) frozen garlic-seasoned potatoes, Ore-Ida Steam n' Mash
1 can (14.5-ounce) petite-diced tomatoes, Hunt's
1/2 cup cream or milk
Salt and freshly ground black pepper
Sour cream
Scallions (green onions), finely chopped

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



Leek Onion Bisque image

Make and share this Leek Onion Bisque recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 minced garlic cloves
3 cups chopped leeks, cleaned, white and light green parts
1/2 cup chopped celery
1 cup chopped sweet onion
6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup apple juice, can use white wine
1/4 cup reduced-fat cream cheese, room temp
1/2 cup heavy cream

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.

Nutrition Facts : Calories 214.9, Fat 14.5, SaturatedFat 8.5, Cholesterol 43, Sodium 1038.6, Carbohydrate 14.2, Fiber 1.4, Sugar 6, Protein 7.4

WILD MUSHROOM BISQUE



Wild Mushroom Bisque image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 27

2 tablespoons olive oil
1 yellow onion, diced
3 leeks, whites parts only, sliced
2 ribs celery, sliced
1 teaspoon sea salt
2 cloves garlic, roughly chopped
6 branches fresh thyme
1/2 cup white wine
1 pound mushrooms, sliced; a mixture of porcini, cremini, oyster, portobello, button
2 ounces dried porcini mushrooms soaked in 1 cup hot water
6 cups mushroom stock, recipe follows
1 pound silken tofu
1-ounce dried porcini mushrooms
1 cup hot water
1 1/2 tablespoons olive oil
2 onions, diced
4 ounces fresh mushrooms, sliced
2 medium carrots, sliced
2 celery stalks, diced
2 leek tops, sliced
4 to 6 thyme branches
2 bay leaves
6 branches parsley, roughly chopped
3 sage leaves or a pinch of dried sage
3 cloves garlic, chopped
1 teaspoon sea salt
9 cups spring water

Steps:

  • Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes.
  • Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.
  • Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
  • Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent.
  • Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
  • Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups

ONION AND FENNEL BISQUE



Onion and Fennel Bisque image

Yield Makes 12 servings

Number Of Ingredients 14

2 leeks (white and pale green parts only), chopped (1 cup)
3 medium red onions, chopped (3 1/2 cups)
1/2 lb fennel bulb (sometimes called anise), stalks discarded and bulb cored and chopped (1 1/4 cups)
1 large garlic clove, minced
2 tablespoons unsalted butter
1/4 cup dry white wine
2 cups vegetable stock or low-sodium broth
1 1/4 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
2 teaspoons Pernod
Garnish: chopped fresh chives

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.

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