Recipes / Leek

Leek & Onion Bisque

1 cup leeks, cleaned and chopped
1 cup chopped celery
1 cup chopped onion
1 clove garlic, chopped
2 tablespoon butter
1/4 cup white wine
6 cups chicken stock
1/4 cup each: sour cream, cream cheese, and heavy cream
Salt and pepper

Sauté leeks, celery, onion, and garlic in butter until tender. Add white wine and chicken stock and simmer for 30 minutes. Remove from stove and puree in a food processor. Add sour cream, cream cheese, and heavy cream and blend well. Strain through a fine sieve and return to pot. Bring back to a simmer and add salt and pepper to taste.

Makes 2 quarts.

From fooddownunder.com.

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