Braised leek bisque
6
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Traditionally a French seafood broth, we’ve given a modern twist to this dish buy swapping the seafood for vegetables. The crunch of prosciutto cuts through the smooth texture perfectly.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, chopped
Garlic
2 clove(s), chopped
Leek
410 g, chopped
Potato(es)
200 g, chopped
Chicken stock
4 cup(s), (1 litre)
Fresh thyme
1 tsp
Light cream
½ cup(s), (125ml)
Prosciutto fat trimmed
80 g, fat trimmed
Fresh lemon rind
1 tsp, finely grated
Instructions
1
Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add leek, potato, stock and thyme and bring to the boil. Reduce heat and simmer for 30 minutes or until tender. Set aside to cool slightly.
2
Add cream to potato mixture. Using a stick blender, process soup until smooth (see tip).
3
Meanwhile, preheat grill on high. Grill prosciutto for 1–2 minutes or until golden and crisp. Cool and break into shards. Serve bisque topped with rind, prosciutto and extra thyme.
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