- Serves: 4
- Ingredient Notes: Corn-free, Dairy-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/4 cup chopped roasted red peppers
- 1/2 cup mayonnaise
- 2 cloves garlic, peeled and chopped
- 4 tablespoons plus 1 teaspoon olive oil, divided
- 1 teaspoon fresh lemon juice
- 2 cups sliced mushrooms (chanterelle, porcini, oyster, crimini or domestic)
- 1/2 cup roasted garlic cloves, chopped (available in bulk in PCC's olive bars)
- 1 leek, sliced
- 3 cups chicken or vegetable broth
- 2 russet potatoes, peeled and finely chopped
- 1/2 cup fresh basil, chopped
Directions
Place peppers, mayonnaise, raw garlic, 1 teaspoon olive oil and lemon juice in a food processor or blender and process until smooth. Set aioli aside.
Heat 2 tablespoons oil in a pan over medium heat. Add mushrooms and cook for 5 to 7 minutes, or until tender. Stir in roasted garlic and set aside.
In a heavy pot, heat remaining oil and cook leeks for 3 to 4 minutes, until soft. Pour chicken or vegetable broth into the pot. Add chopped potatoes and simmer for 20 minutes, or until potatoes fall apart.
Add mushrooms and roasted garlic and simmer for 10 minutes more, stirring with a wire whip to turn the potatoes into a smooth base. Stir in chopped basil. Serve in individual bowls, garnished with a swirl of the sweet pepper aioli over the top.
Special notes:
You may add a puree of cooked spring peas, asparagus, broccoli, squash or anything you like to enhance this very classic bisque!
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