Ocean Mist Farms Vegetable Bisque

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Dietary Preferences:

Gluten-Free
Vegetarian

Ingredients

  • 1 large leek (trimmed, rinsed and chopped)
  • 2 stalks celery, sliced
  • 2 medium carrots, sliced
  • 1 fennel bulb , chopped
  • 9 oz. baby spinach
  • ½ head cauliflower, chopped
  • 1 tbsp. minced garlic
  • 1 tsp. garlic salt
  • 2 tbsp. fresh chopped tarragon
  • ¼ cup fresh chopped parsley
  • 3 cans (14-oz.) chicken broth or vegetable stock
  • 1 cup cream cheese with garlic and herbs
  • 2 cups half-and-half, plus additional for garnish
  • pepper, to taste

Directions

  1. Combine leeks, celery, carrot, garlic, cauliflower, spinach, fennel, parsley,
  2. Tarragon, garlic salt, and broth in 3½ to 4½ quart slow cooker. Cover and cook on low for 8 hours or on the high setting for 4 hours.
  3. Puree in blender (1 cup at a time) until smooth. Add cream cheese to last batch of soup and continue to puree. Return pureed soup to crock pot , slow cooker. Stir half and half into soup and add pepper to taste.
  4. Garnish soup with a swirl of half and half and a sprig of fresh tarragon.
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