![Slow-Cooker Carrot-Leek Bisque](https://cdn.statically.io/img/www.eatingwell.com/thmb/GPZ4DhOQyLwb8WSnSRy7vOWXznY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7240908-a7e7b3e472ac4a9ab367f0d66c2d4dc9.jpg)
Ingredients
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1 tablespoon canola oil
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1 tablespoon dry mustard
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2 leeks (white and light green parts only), cut into 1/4-inch-thick slices (about 4 cups)
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1 teaspoon kosher salt
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½ teaspoon black pepper
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7 cups unsalted chicken stock
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2 pounds carrots, peeled and cut into 2-inch pieces (about 5 cups)
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½ cup uncooked millet
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⅓ cup whole milk
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1 teaspoon lemon zest plus 2 tablespoons fresh juice (from 1 lemon)
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2 tablespoons chopped fresh chives
Directions
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Heat the oil in a large nonstick skillet over medium-high. Add the mustard to the skillet; cook, stirring constantly, 15 seconds. Add the leeks, salt, and 1/4 teaspoon of the pepper; cook, stirring often, until the leek has softened slightly, 3 to 4 minutes. Transfer the leek mixture to a 5- to 6-quart slow cooker. Add the stock, carrots, and millet to the slow cooker. Cover and cook on HIGH until the carrots are very tender, about 6 hours. Cool the soup 10 minutes.
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Transfer one-third of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining soup. Stir in the milk, lemon zest, lemon juice, and remaining 1/4 teaspoon pepper. Ladle the bisque into bowls; sprinkle evenly with the chives before serving.
Tips
Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker; press SAUTÉ [Normal]. When the display reads "Hot", swirl in the oil. Add the leeks, salt, and 1/4 teaspoon of the pepper; cook uncovered, stirring often, until the leek has softened slightly. Stir in the mustard; cook 15 seconds. Add the stock, carrots, and millet. Cook until thoroughly heated; turn off the cooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the carrots are very tender, about 6 hours. Turn off the cooker. Remove the inner pot from the cooker, and place on a wire rack; cool the soup 10 minutes. Complete Step 2.
Nutrition Facts (per serving)
110 | Calories |
2g | Fat |
18g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Serving Size about 3/4 cup | |
Calories 110 | |
% Daily Value * | |
Total Carbohydrate 18g | 7% |
Dietary Fiber 4g | 14% |
Total Sugars 6g | |
Protein 5g | 10% |
Total Fat 2g | 3% |
Sodium 304mg | 13% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.