2½ cups coarsely chopped leeks, green and white (remove outer tough green)
2 cups stock of choice
2 tablespoons lemon or lime juice
1 tablespoon chopped fresh basil or 1 teaspoon dried
½ teaspoon paprika
5 bay leaves
freshly ground black pepper
3 tablespoons heavy cream
1 cup toasted walnuts for garnish
1. Preheat oven to 400 degrees. Spread the leeks in a baking dish and roast them until soft, about 30 minutes. Remove from the oven and set aside.
2. Put stock, lemon or lime juice, basil, paprika, bay leaves, and salt and pepper to taste in a large saucepan. Bring to a boil over high heat. Reduce to a simmer and add the leeks. Continue simmering for 20 minutes.
3. Remove and discard bay leaves. Ladle soup into a blender, add the cream and blend until pureed. Adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with toasted walnuts.
4. If the bisque is too thick you can add more stock and reheat.