ingredients
- 1 bay leaf
- Dash freshly ground nutmeg
- 2 cups heavy cream
- Freshly ground pepper, to taste
- 1 to 2 cups diced roasted chicken
- 1 (16-ounce) bag frozen cauliflower
- 4 cups low-sodium chicken broth
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1 cup sliced leeks (white and light-green parts only), about 1 leek
- 4 slices bacon
- 1 sprig fresh sage
prepration
Slice bacon crosswise into 1/4-inch-thick strips. Place in a stockpot, and cook over medium heat until crisp, 5 to 7 minutes. Transfer to a plate lined with paper towels to drain; set aside.
Add leeks to pot, and cook until wilted, about 5 minutes. Stir in garlic. Add chicken broth, bay leaf and thyme; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes.
Pour in heavy cream, and increase heat slightly. Add sage sprig, 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 to 6 minutes. Remove from heat, and let cool slightly. Using a blender or food processor, coarsely purée the soup (leaving some texture) in batches.
Return to medium heat. Add chicken, pepper and nutmeg. Heat until chicken is warm, about 5 minutes. Divide bacon among serving bowls, and ladle bisque over top.
