By the way, I looked up what bisque means and while it can be a rich soup made with sea food, I am using the thick soup of pureed vegetables version.
7 cloves of garlic, pressed
Extra virgin olive oil
3 leeks, cleaned and sliced
1 brown onion, quartered and thinly sliced
2 russet potatoes, diced (peeled or not, whatever you want)
1 Tbsp. paprika (try different kinds - hot, sweet, smoked)
1 tsp. sea salt
1/4 tsp. black pepper
4 c vegetable broth
2 sprigs of fresh rosemary (just leave them in tact, you will remove them later)
1 c. plain non-dairy milk such as soy or almond
1) Heat a decent amount of olive oil over medium heat in a large soup pot, maybe about 1-2 Tbsp. You could use less, but the garlic infuses the oil & distributes throughout the whole soup via the oil and that's why I use a little more than usual for this soup. Add the crushed garlic and saute for about 1 minute to infuse the oil.
2) Add the leeks and onions and continue to saute for 5-7 minutes more until they are softened.
3) Add the potatoes and seasonings and toss it around to coat the potatoes in the paprika (this helps the paprika not clump when you add the liquid).
4) Add the broth and the rosemary sprigs, bring to a boil and then simmer, covered, for 20 minutes.
5) Remove the soup from the heat, take out the rosemary sprigs, let it cool a bit, and then add the non-dairy milk and puree with an immersion blender or in a blender. Adjust the salt and pepper if necessary.
|Micah's Sourdough Loaf|