Joie recipes
Lemon Cauliflower
Bisque
source: garlic & zest
 
serves 6
prep time 20 minutes 
cook time 30minutes

Ingredients
  • 3 tablespoons olive oil (divided)               
  • ½ pound mixed wild mushrooms (shiitake, oyster and crimini work well)
  • 6 leeks white and pale green parts only
  • 2 fennel bulbs chopped into a large dice. (reserve a few fennel fronds)
  • 1 small bunch thyme tied with kitchen string
  • 1 teaspoon kosher salt
  • 5-6 cups homemade vegetable broth or low sodium chicken broth
Method
  1. In a large dutch oven heat 1 tablespoon olive oil over medium heat. Add thyme and mushrooms and sauté until the mushrooms get tender and brown. Remove from heat. Transfer mushrooms to a small bowl. Reserve thyme.

  2. Fill a large bowl with water. Slice leeks lengthwise, then chop them cross wise into half inch pieces. Transfer the leeks to the bowl of water. Using your hands, agitate the vegetables in the water to dislodge any trapped grit and dirt. With your hands, working in batches, scoop the leeks to a salad spinner and spin dry.

  3. Add 2 more tablespoons of olive oil to the dutch oven and heat over medium heat. Add leeks, fennel, reserved thyme and salt stir to combine. Cover and simmer for about 8 minutes, stirring occasionally, until vegetables are tender and translucent. 

  4. Add vegetable broth, bring to a simmer, cover and cook for 20 minutes. Remove from heat. Remove thyme stems (most of the leaves should have come off during this simmer and you’re really just removing the stems).

  5. Working in batches transfer leek mixture to blender and puree until smooth.

  6. Warm soup over medium heat.

  7. Before adding mushrooms, make sure they have drained all their liquid - you may have to use some paper towel to pat them dry. (This is so the mushroom juice doesn’t discolor the soup). 

  8. Ladle soup into bowls, garnish with mushrooms and fennel fronds.