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Prep Time:20 minsAdditional Time:6 hrs 10 minsTotal Time:6 hrs 30 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:6 hrs 10 minsTotal Time:6 hrs 30 minsServings:12Yield:12 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:6 hrs 10 mins
Additional Time:
6 hrs 10 mins
Total Time:6 hrs 30 mins
Total Time:
6 hrs 30 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil1tablespoondry mustard2leeks (white and light green parts only), cut into 1/4-inch-thick slices (about 4 cups)1teaspoonkosher salt½teaspoonblack pepper7cupsunsalted chicken stock2poundscarrots, peeled and cut into 2-inch pieces (about 5 cups)½cupuncooked millet⅓cupwhole milk1teaspoonlemon zest plus 2 tablespoons fresh juice (from 1 lemon)2tablespoonschopped fresh chives
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
1tablespoondry mustard
2leeks (white and light green parts only), cut into 1/4-inch-thick slices (about 4 cups)
1teaspoonkosher salt
½teaspoonblack pepper
7cupsunsalted chicken stock
2poundscarrots, peeled and cut into 2-inch pieces (about 5 cups)
½cupuncooked millet
⅓cupwhole milk
1teaspoonlemon zest plus 2 tablespoons fresh juice (from 1 lemon)
2tablespoonschopped fresh chives
DirectionsHeat 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.TipsMulticooker 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.Originally appeared: Everyday Slow Cooker
Directions
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.TipsMulticooker 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.
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.
Tips
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.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)110Calories2gFat18gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
