Braised Leek and Bacon Bisque

February 16, 2010

Test Kitchen-Approved

Author Notes: Braised leeks rock my world, and I think this bisque makes them even more wonderful. The leeks are braised with a bit of bacon fat and a lemon thyme stock, pureed, and then topped with crispy fried leeks, salvaged from the tender hearts of the often-discarded leek tops. Don't throw away the tough outer leaves from your leeks- instead rinse them off and toss them in your freezer to be used the next time you make stock. Hooray for soup!arielleclementine

Serves: 4


For the Bisque

  • 1/4 pound bacon, diced (about 4 slices)
  • 3 large leeks
  • 3 cups chicken stock, homemade if available
  • 1 garlic clove, smashed and peeled
  • 1 tablespoon lemon thyme (or regular thyme)
  • kosher salt and freshly ground black pepper
  • 1/3 cup heavy cream
  • 1 tablespoon lemon juice

For the Fried Leek Garnish

  • leek trimmings, leftover from making the bisque
  • 2-4 tablespoons all purpose flour
  • 1/4 cup olive oil
In This Recipe


For the Bisque

  1. Preheat the oven to 325 degrees.
  2. Prepare the leeks. Trim the root and dark green ends and set the trimmings aside- you'll use them for the garnish. Cut the leeks in half lengthwise, but do not cut all the way through the root end- the leek halves should still be connected at the base. Rinse the leeks under running water, fanning out the layers to rinse away any dirt that might be trapped there. Set the leeks aside.
  3. Fry the diced bacon in a small dutch oven (3-4 quart) over medium-low heat, until crispy. Remove the bacon with a slotted spoon and drain on paper towels.
  4. Transfer 1-2 teaspoons of the rendered bacon fat to a 9x9 inch baking or gratin dish and use a pastry brush to grease the pan with the hot bacon fat. Save the remaining bacon fat for another day.
  5. Add one cup of chicken stock to the empty dutch oven and turn the heat up to high. Bring to a boil and scrape up the good crusty bits from the bottom of the pot with a wooden spoon. Turn off the heat. Stir in the smashed garlic clove and chopped lemon thyme.
  6. Place the cleaned leeks in the greased baking dish. Sprinkle with kosher salt, pepper, and the crispy bacon. Pour the chicken stock mixture over the leeks. Cover the baking dish with foil, and place in the oven to braise for 30 minutes.
  7. After the first 30 minutes, use tongs to flip the leeks over to the other side and recover with foil. Braise for an additional 30 minutes, or until the leeks are very tender.
  8. Meanwhile, make the fried leek garnish (recipe below).
  9. Remove the baking dish from the oven and let cool briefly. During the cooling time, add the remaining two cups of stock to the dutch oven you used earlier and bring to a simmer over low heat.
  10. Puree the leeks and braising liquid in a blender along with a ladle-ful of the stock from the dutch oven. (You stand with the dish trembling in your hands, your face aghast: "surely she doesn't expect me to puree the bacon too?!". Yes. Yes, I do. And friend, it will be delicious. Your bisque will be flecked with dancing particles of bacon-y goodness.) Transfer the puree to the dutch oven with the rest of the simmering stock. Bring the soup to a simmer, and then remove from heat. Stir in the heavy cream and lemon juice, and add salt and pepper to taste. Garnish with fried leeks.

For the Fried Leek Garnish

  1. While the leeks are braising, prepare the fried leek garnish.
  2. From the tops of the leeks that you trimmed earlier, remove the outer layers until you get to the lighter green, more tender center.  Slice these tender bits thinly, lengthwise, so that you're left with little strips of leek. These should be about 2 inches in length, so cut them in half if need be.  Rinse these to get rid of any sand, then pat dry. 
  3. Heat the oil in a small skillet over medium-high heat until shimmery. Toss the leeks and the flour in a small bowl.  Shake off any excess flour and drop the leeks into the hot oil.  Fry until the leeks just begin to turn golden- they should still be mostly green. Remove from the skillet and drain on paper towels, and sprinkle immediately with salt.

More Great Recipes:
Soup|Bacon|Clove|Leek|Lemon Juice|Milk/Cream|Pork|Thyme|Vegetable|Fry|Make Ahead

Reviews (10) Questions (0)

10 Reviews

Seaward February 12, 2012
I made this divine soup yesterday and adore the soup as well as the garnish. Never again will I throw away the tops of leeks. My only suggestion to anyone who wants to make this, is double the recipe, you're going to want more. Thank you so much for sharing such an original soup.
Author Comment
arielleclementine February 12, 2012
this comment made my day! thrilled that you liked this soup! and thank you so much for telling me :)
lastnightsdinner February 20, 2010
This is lovely, and I'm a huge fan of fried leek for garnish. (And also, a fan of saving the tops - they are wonderful in stock!)
Author Comment
arielleclementine February 21, 2010
thanks, lastnightsdinner! your soup is a real beauty :)
aargersi February 17, 2010
Wow, this sounds amazing - perfect for the chilly evenings we have been having.
Author Comment
arielleclementine February 17, 2010
thanks, aargersi! i know- this onion/garlic soup challenge came at the right time. i'm so jazzed about having so many awesome soups to try :)
mrslarkin February 16, 2010
Oh yummy! Hooray indeed!
Author Comment
arielleclementine February 17, 2010
thanks, mrslarkin! you're so kind :)
monkeymom February 16, 2010
Bacon...yum. Do you think you can boil on the stove top instead of braising in the oven and get similar results? I love this combo of ingredients and your description of the bacon-y bits. Will try this.
Author Comment
arielleclementine February 16, 2010
thanks, monkeymom! if you have a nice stove you should definitely try to do it all on the stove top. my stove is of the rather lame variety- i don't think i'd be able to keep the heat low and even enough to simulate the braising process. please let me know if you try this on the stove :)