VEGAN, VEGETARIAN, NUT-FREE, GLUTEN-FREE
4 main ingredients, 1 instantPot, 1 Immersion blender, under 30 min to serve – can you go wrong with this equation 🤷🏻♀️
A bisque is a rich, creamy soup which is also smooth and thick. A soup does not always need Heavy cream, in my opinion that makes a soup too rich and makes it a heavy course. I like to keep my soups thick with just vegetable purees and some milk. Vegan milk works wonders in soups. In addition to the sweetness of vegetables, vegan milk adds a light note of sweetness which goes very well in soups. Today’s soup is a clean blend of leeks and fresh corn. Frozen corn will also work. The soup is enhanced with the addition of Oat milk.
This soup is build completely in the InstantPot and blended with an Immersion blender. The soup comes together in under 30 minutes. I add a little bit of fresh corn to the soup at the end to provide a simple topping or crunch factor. This is completely optional.
Serve this soup with the delicately spiced Corn Chile Tamales 😇
Corn n Leek bisque
Equipment
- Instant Pot
- Immersion blender
Ingredients
- 2 Leeks chopped
- 3 Corn cobs shucked
- 2 cups Vegetable stock
- 1 Onion chopped
- 2 pods Garlic chopped
- 1 tsp Parsley flakes
- 1 tsp Basil flakes
- 2 cups Oat Milk
- 4 tbsps Corn reserved for topping
Instructions
- Start an InstantPot on SAUTE mode
- Add some olive oil, add the onions and garlic, give it a spin
- Add the shucked corn, leeks, vegetable stock and the 2 seasonings
- Cook on high pressure for 8 minutes
- Release pressure when done and open the lid and let it sit for 5 mins
- Using an immersion blender, careful make a smooth puree
- Add the oat milk and mix well
- Season salt and fresh crushed pepper to taste
- Finally add the reserved fresh corn and put the lid on and let the soup sit fo 5 minutes before serving
