carrot-leek-bisque

Winter Best Food

Carrot-Leek Bisque

Creamy and delicate slow-cooker carrot soup is a welcome appetizer. The addition of millet--a whole grain similar to quinoa--adds body to the soup as well as protein and fiber. Garnish with additional black pepper, if desired.

Ingredients

  • 1 tablespoon canola oil
  • 1 tablespoon dry mustard
  • 2 leeks (white and light green parts only), cut into 1/4-inch-thick slices (about 4 cups)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 7 cups unsalted chicken stock
  • 2 pounds carrots, peeled and cut into 2-inch pieces (about 5 cups)
  • ½ cup uncooked millet
  • ⅓ cup whole milk
  • 1 teaspoon lemon zest plus 2 tablespoons fresh juice (from 1 lemon)
  • 2 tablespoons chopped fresh chives

Directions

  1. Heat the oil in a large nonstick skillet over medium-high. Add the mustard to the skillet; cook, stirring constantly, 15 seconds. Add the leeks, salt, and 1/4 teaspoon of the pepper; cook, stirring often, until the leek has softened slightly, 3 to 4 minutes. Transfer the leek mixture to a 5- to 6-quart slow cooker. Add the stock, carrots, and millet to the slow cooker. Cover and cook on HIGH until the carrots are very tender, about 6 hours. Cool the soup 10 minutes.

  2. Transfer one-third of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining soup. Stir in the milk, lemon zest, lemon juice, and remaining 1/4 teaspoon pepper. Ladle the bisque into bowls; sprinkle evenly with the chives before serving.