Leek and Onion Bisque recipe


6 cups of chicken stock.
1 clove of garlic chopped.
1 cup of leeks, cleaned and chopped.
1 cup of celery chopped.
1 cup of onion chopped.
¼ cup of white wine.
¼ cup of sour cream.
¼ cup of cream cheese.
¼ cup of heavy cream.
2 tablespoons of butter.
Salt and pepper, to taste.


Sauté the chopped leeks, celery, onion, and garlic in the butter until tender.

Add the chicken stock and white wine and simmer for 30 minutes.

Remove from stove and purée in your food processor.

Add the sour cream, cream cheese and heavy cream and blend thoroughly.

Strain through a fine sieve and return to pot.

Bring back to a simmer and add salt and pepper to taste.

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