Onion Bisque
Onion bisque recipe with frizzled leeks: this bisque features onions, leeks, shallots and garlic. Easy to make, the recipe comes together in a half hour.
Ingredients
- 2 tablespoon ghee
- 2 sprigs chopped fresh rosemary
- 4 leek (white and light-green parts only, sliced thin)
- 1 head garlic (peeled and chopped coarse)
- 4 shallots (peeled and sliced thin)
- 4 yellow onions (peeled and sliced thin)
- 4 cups bone broth
- 1 tablespoon white wine vinegar
- fine sea salt (as needed)
- ground white pepper (as needed)
Instructions
- Melt ghee in a heavy-bottomed skillet over a moderate flame, then toss in rosemary, sliced leek, shallots and onion.
- Sweat the onion, leek and shallots in ghee until fragrant and tender, about five minutes, then remove rosemary and discard.
- Pour one and one-half quarts roasted chicken stock over the tender leeks, onions and shallots and simmer, covered, for twenty to twenty-five minutes.
- Using an immersion blender, blend the soup until smooth and uniform in texture.
- Stir in vinegar and season with unrefined sea salt and ground white pepper.
- Dress the onion bisque with frizzled leeks just before serving.
- frizzled leeks: method
- Melt ghee in a cast iron skillet over a moderately high flame, then toss in sliced leek.
- Fry the sliced leeks in ghee until browned and crisp. Remove immediately from the pan and serve over onion bisque.
