Potato-Leek Bisque
From EatingWell: November/December 2011
8 servings, about 1 cup each
Potato-Leek Bisque
2 tablespoons extra-virgin olive oil
3 pounds leeks, white and light green parts only, sliced (see Tip)
3/4 teaspoon salt, divided
1 1/2 pounds Yukon Gold potatoes, peeled and diced
3 cups nonfat or low-fat milk
2 cups reduced-sodium chicken broth
3 tablespoons lemon juice
1/4 teaspoon ground white pepper, or to taste
Thinly sliced fresh chives for garnish
Croutons
1/4 cup minced pitted oil-cured olives
3 anchovies, minced
1/4 teaspoon freshly ground pepper
8 slices baguette, preferably whole-wheat, toasted
To prepare bisque: Heat oil in a Dutch oven over medium heat. Add
leeks and 1/4 teaspoon salt. Cook, stirring occasionally, until very
tender but not brown, 20 to 30 minutes. Adjust heat as necessary and
add a bit of water if needed to prevent sticking. Set aside 1/3 cup of
the leeks in a small bowl.
Add potatoes, milk and broth to the pot. Bring to a simmer (do not
boil) and cook, stirring occasionally, until the potatoes are very
tender, 10 to 15 minutes.
To prepare croutons: Meanwhile, add olives, anchovies and black
pepper to the reserved leeks; mix well. Divide evenly among the toasted
baguette slices.
When the potatoes are tender, remove from the heat. Puree the soup
with an immersion blender or in batches in a regular blender. (Use
caution when pureeing hot liquids.) Season with the remaining 1/2
teaspoon salt, lemon juice and white pepper. Divide among 8 soup bowls
and float a crouton on top of each. Garnish with chives, if desired.
Tips & Notes
Make Ahead Tip: Cover and refrigerate the bisque and the crouton
topping for up to 3 days.
Tip: To clean leeks, trim and discard green tops and white roots.
Split leeks lengthwise and place in plenty of water. Swish the leeks in
the water to release any sand or soil. Drain. Repeat until no grit
remains.
Per serving: 276 calories; 6 g fat ( 1 g sat , 3 g mono ); 3 mg
cholesterol; 48 g carbohydrates; 0 g added sugars; 9 g protein; 3 g
fiber; 740 mg sodium; 606 mg potassium.
Nutrition Bonus: Vitamin C (32% daily value), Vitamin A (29% dv),
Potassium (18% dv), Calcium (17% dv), Folate & Iron (16% dv).
Carbohydrate Servings: 3
Exchanges: 2 starch, 1 1/2 vegetable, 1/2 fat-free milk, 1 fat
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