Name: Slow-Cooker Carrot-Leek Bisque
Prep time: 20 min
Cook time: 370 min
Total time: 390 min
Yield: 12 servings
Ingredients: 1 tbsp Oil; 1 tbsp Dry Mustard; 2 Leeks; 1 tsp Kosher salt; 1/2 tsp Black pepper; 7 cup Unsalted chicken stock; 2 lb Carrots; 1/2 cup Millet, dry; 1/3 cup Whole Milk; 1 Lemon; 2 tbsp Chives

Slow-Cooker Carrot-Leek Bisque

11	390	34
Ingredients	Minutes	Calories

Prep	Cook	Servings
20 min	6 h 10 min	12

Ingredients

1 tbsp	Oil
1 tbsp	Dry Mustard
2	Leeks (white and light green parts only, cut into 1/4-inch-thick slices; about 4 cups)
1 tsp	Kosher salt
1/2 tsp	Black pepper
7 cup	Unsalted chicken stock
908 gm	Carrots (peeled and cut into 2-inch pieces; about 5 cups)
1/2 cup	Millet, dry (uncooked)
1/3 cup	Whole Milk
1	Lemon (1 tsp lemon zest plus 2 tbsp fresh juice)
2 tbsp	Chives (fresh, chopped)

Instructions

Heat the oil in a large nonstick skillet over medium-high. Add the mustard to the skillet; cook, stirring constantly, 15 seconds. Add the leeks, salt, and 1/4 teaspoon of the pepper; cook, stirring often, until the leek has softened slightly, 3 to 4 minutes. Transfer the leek mixture to a 5- to 6-quart slow cooker. Add the stock, carrots, and millet to the slow cooker. Cover and cook on HIGH until the carrots are very tender, about 6 hours. Cool the soup 10 minutes.
Transfer one-third of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining soup. Stir in the milk, lemon zest, lemon juice, and remaining 1/4 teaspoon pepper. Ladle the bisque into bowls; sprinkle evenly with the chives before serving.

Notes:

Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker; press SAUTÉ [Normal]. When the display reads "Hot", swirl in the oil. Add the leeks, salt, and 1/4 teaspoon of the pepper; cook uncovered, stirring often, until the leek has softened slightly. Stir in the mustard; cook 15 seconds. Add the stock, carrots, and millet. Cook until thoroughly heated; turn off the cooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the carrots are very tender, about 6 hours. Turn off the cooker. Remove the inner pot from the cooker, and place on a wire rack; cool the soup 10 minutes. Complete Step 2.