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Recipe Name
Tomato and Leek Bisque
4 Servings
Soups & Salads
Nikki Doci
Country/Ethnicity of Origin
`1/4 cup olive oil

8 cups chopped leeks, white and pale parts only (about 3 leeks) 2 stalks celery, chopped 1 clove garlic, chopped 14.5 oz. canned whole peeled tomatoes 14.5 oz. chicken broth `3/4 cup dry white wine 1 tbsp fresh lemon juice 1`1/2 tbsp chopped fresh basil leaves or 2 tsp dried basil leaves `1/2 tsp salt `1/4 tsp ground white pepper `3/4 cup whipping cream (pana or combination of pana and milk)

In heavy pan, heat oil, leeks, celery, and garlic over medium-high heat; cook 8-10 minutes or until leeks are soft. Add tomatoes, chicken broth, wine, and lemon juice. Bring mixture to a boil. Reduce heat to medium low, cover and simmer for 30 minutes. Remove from heat; add fresh or dry basil, salt, and white pepper. Puree soup mixture in food processor or blender until smooth. Shortly before serving, add cream and simmer about 10 minutes or until thickened. Do not boil. Serve warm.
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Page $ActDescription on April 25, 2011, at 10:35 AM