Roast Chicken~Sage Bisque

This has got to be one of our family's all time favorite soup recipes.  I have made it a ton and every time there never seems to be enough.  Today I even made biscuits shaped like hearts just for Valentines Day.  I go ahead and make some changes to recipe just to make it that much better.  When it calls for 4 slices of bacon, you and I both know that the entire pound of bacon is really what they mean.  Here is the recipe, if you make this without your family around they will never know that there is cauliflower in it.  I was able to fake out my family for along time, until they were actually paying attention once when I made it, and it still continues to be a favorite around our house.  Another tid-bit, it is low-carb if you are into that sort of thing.

Roast Chicken~Sage Bisque

4 slices of bacon

1 cup leeks, sliced

2 cloves garlic, minced

4 cups chicken broth

1 bay leaf

1/4 teaspoon dried thyme

2 cups heavy cream

1 sprig sage

1 16 oz. bag frozen cauliflower

2 cups diced roasted chicken

Ground pepper to taste

Slice bacon crosswise into 1/4 inch strips. Place in a stock pot and cook over medium heat until crisp. Transfer to paper towel lined plate to drain, saving the drippings.

Add leeks to the bacon drippings and cook until wilted, about 5 minutes. Stir in garlic, add chicken broth, bay leaf and thyme. Bring to boil over medium heat. Reduce heat to medium-low and simmer for 10 minutes.

Pour in heavy cream, add sprig of sage and simmer for 5 to 10 minutes. (The longer it simmers, the stronger the sage flavor will be.)

Discard sage sprig and bay leaf. Stir in cauliflower and bring to a boil. Reduce heat and cook for 5 minutes. Remove from heat and cool slightly.

Using a blender or food processor, coarsely puree the soup (leaving some texture) in batches. Return to medium heat. Add chicken, bacon and pepper. Heat until chicken is warm about 5 minutes.

Comments

[Anna]

This is why i miss home....BOO