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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The moral of this delicious soup story: save your scraps! If I had to honestly pick one word to describe my brainstorming method, it's upcycling. I can find a use for pretty much any scrap, butt, peel, bone, you name it. Read more . This creamy bisque takes advantage of leftover rutabagas, garlic, thyme, and leek tops from Thanksgiving. Truly a delicious and beautiful concoction. Ingredients:
2-3 slices bacon, sliced |
2 cups chopped rutabaga pieces |
2 cups sliced leek tops, thoroughly cleaned |
2 cloves garlic, minced |
2-3 sprigs thyme |
4 cups veg or chicken stock, or water and bouillon |
1 cup white wine |
1/2 cup cream |
3/4 cup grated asiago |
sour cream, yogurt, or creme fraiche--whatever you have to upcycle |
salt and pepper to taste |
Directions:
1. Heat a medium saucepan over medium-low heat. Add bacon and cook until rendered. This should take 10-15 minutes. Transfer bacon crumbles with a slotted spoon to a paper-towel lined plate to drain.
2. Increase heat to medium-high. Add minced garlic and leek tops. Saute until leeks begin to wilt-do not burn garlic.
3. Add chopped rutabaga, thyme, stock/water, and wine. Bring contents to a boil and reduce to a simmer.
4. Allow vegetables to gently simmer until rutabagas are easily mashed with a fork and leek tops are very tender.
5. Remove saucepan from heat and allow to cool slightly. In batches, puree vegetables until smooth and creamy, reserving cooking liquid. You may wish to run puree through a fine mesh strainer to remove any remaining tough leek solids.
6. Return puree to pot and gently heat over medium, adding cream. Gradually add in grated asiago, stirring well to combine. Add reserved cooking liquid until desired consistency is obtained and season with salt and pepper to taste. Ladle into shallow bowls or mugs and garnish with sour cream, plain yogurt, or creme fraiche and bacon crumbles. Enjoy!
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