Dukes and Duchesses

Dallas Fort Worth Creative Lifestyle Blogger

in the kitchen parties/entertaining · Written by Randi Dukes

Tomato and Leek Bisque

This morning I’ll be hosting my second annual soup swap, part of the larger National Soup Swap.  We had so much fun last year and it was great having a freezer full of soup for lunches.  This year we’ve added a few more ladies and I’ve been looking forward to it all week.
 
I made Tomato and Leek Bisque, a flavorful soup that freezes well.
 
tomato and leek bisque (soup swap)

 

tomato and leek bisque (soup swap)

 

Tomorrow I’ll share photos from our swap and until then I’ll leave you with this recipe.
 

 

Tomato and Leek Bisque
 

 

1/4 cup olive oil
 

8 cups chopped leeks, white and pale green parts only
 

2 stalks celery, chopped
 

1 clove garlic, chopped
 

2 14.5 ounce cans whole peeled tomatoes, drained
 

14.5 ounce can chicken broth
 

3/4 cup dry white wine
 

1 tablespoon fresh lemon juice
 

2 teaspoons dried basil leaves
 

1/2 teaspoon salt
 

1/4 teaspoon ground white pepper
 

3/4 cup whipping cream
 

 

In heavy pan, heat oil, leeks, celery, and garlic over medium high heat; cook 8-10 minutes or until leeks are soft.  Add tomatoes, chicken broth, wine, and lemon juice.  Bring mixture to a boil; reduce heat to medium-low, cover, and simmer 30 minutes.  Remove from heat; add basil, salt, and pepper.  Puree soup mixture in food processor or blender until smooth.  {You can freeze at this point.}  When ready to serve, add cream and simmer about 10 minutes until thickened.  Do not boil.  Garnish with basil.
 

About Randi Dukes

I’m Randi, a Dallas-based mom of five kids, ranging from third grade to college and including a set of twins. I love strong coffee, craft and DIY projects, my planner, and my big ol’ family. When I’m not creating something for my blog, I can be found in the car, running kids from one place to another. I’m the one knitting at the red light. Connect with me on google+ | twitter | facebook

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