Creamy Roasted Garlic Sweet Tater Leek Bean Bisque |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This beta-caratene rich soup is just as nutty tasting as can be because of the roasted garlic. Vegetable broth can be substituted for a wholly vegetarian meal. May be used as a meal starter or First Course ( 2 or 4 servings. Read more .) Ingredients:
1 tablespoon olive oil |
1 medium leek sliced |
1 can (15 ounces) chickpeas, drained and rinsed or |
chick peas that have been soaked overnight |
2-4 medium sweet potatos, peeled and cut into a 1/2 -inch dice |
2 or 3 carrots partially cook and diced small |
1 large tomato, seeds removed and diced |
one bulb roasted garlic |
1/4 teaspoon ground cumin |
1/4 teaspoon white pepper |
salt to taste |
2 1/2 cups chicken stock |
1 tablespoon minced fresh basil |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oil over high heat in a medium pot.
2. Add leek , carrot, sweet potatoes basil and saute for 3 minutes.
3. Add chickpeas, , cumin, pepper, salt, and chicken stock.
4. Bring to a boil.
5. Reduce heat to low and simmer for 15 minutes or until the potato is tender.
6. squeeze in roasted garlic.
7. Stir in the basil (if desired) and simmer 1 minute more.
8. remove half of mixture to blender
9. carefully blend slowly adding 1 tblsp sour cream
10. Mix blender ingredients with soup in pot...stir
11. serve in bowls or bread bowls
12. in each bowl place teaspoon of sour cream and swirl to make a design
13. Sprinkle on cheese
14. Sprinkle with pieces of diced tomato
15. garnish with basil on the bottom plate
16. To serve, spoon into 2 large soup bowls and garnish each serving with 2 tablespoons grated Parmesan.
17. That's it! Enjoy!
|
|