People often ask me "What makes a soup, a bisque"? Well, when you're talking about a vegetable bisque...not much more than a little cream really. Most vegetable bisque's are made from pureed veggies, broth and cream. Today's recipe works well with a vegetable broth or a chicken broth. Coconut cream is used instead of heavy cream, to make this bisque dairy free.
The Leeks in this soup are wonderfully mild and yet full of flavor. Once roasted they even have slightly sweet and smokey flavor, adding to the richness of the soup. Leeks look like really over sized green onions and they carry many of the same health benefits we find in garlic and onions. They should be available at most grocery stores. If not, check your local health food store. This soup is rich, creamy and savory, making it great appetizer or even served all by it self as a dinner.
Roasted Butternut Squash & Leek Bisque
2 whole leeks cut into thin round slices (use the bottom bulb part)
1 large carrot diced
1 celery stalk diced
3-5 large garlic cloves minced
1 Tbls fresh rosemary2 tablespoons oil for frying
3+ cups of broth (vegetable or chicken)
1 tsp salt (amount of salt will depend on what broth you use, season to taste)
Cracked pepper to taste
2 cans full fat coconut milk (you will only use the cream at the top of each can)
After preparing the veggies, in a pan over medium to medium high heat, cook the leeks and garlic in oil till soft. Add the carrots, celery and rosemary to the pan. Cook until all the veggies are soft and caramelized a little.
Transfer all the veggies including the roasted squash/pumpkin to a blender or food processor. Blend till smooth and creamy.(If the ingredients are still warm, be sure there is a way for steam to escape the blender or you will have an explosion, or be sure to cool the vegetables before blending)
Transfer the mixture to a heavy bottomed pot and bring to low a simmer for about 15 min, stirring often. Add salt to taste.
Just before serving, take the coconut cream off the top of the coconut milk. Add part of it to the soup and mix it in thoroughly. Save the rest to drizzle over each individual serving of bisque. You can use some of the other coconut milk in the soup if you would like it to be even creamier.
Garish with coconut cream and thin round slices of leeks.
Jar what you don't use and store in the fridge for up to 5 days.