Fruition Chef Alex Seidel at 2011 Soup for the Soul

Award-winning Chef Alex Seidel talks to Gourmet Glee about why he donates his time and expertly created soup and appetizers to support Soup for the Soul.

Potato-Leek Bisque
By Fruition Chef Alex Seidel

1 Yellow Onion (medium dice)
2 Celery Ribs (medium dice)
3 Leeks (white only-medium dice)
1 Yukon Gold Potato (large dice)
1 Russet Potato (large dice)
½ cup Carnaroli Risotto
2qt. Chicken Stock or Vegetable Stock
½ cup Heavy Cream
1 Tbsp Olive Oil
Salt & Pepper

Sauté first three ingredients in olive oil over medium heat until translucent but not brown. Add risotto and slowly add half the liquid stock one cup at a time, constantly stirring the risotto. Add the potatoes and the remaining liquid stock and cook over low heat until the potatoes are cooked through. Finish with cream, salt and pepper to taste. Puree the ingredients until the soup is smooth with no lumps.

More Soup for the Soul recipes

One thought on “Fruition Chef Alex Seidel at 2011 Soup for the Soul

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