Allium Bisque With Frizzled Leeks & Rosemary

• Allium Bisque
• 2 tablespoons clarified butter or ghee
• 2 sprigs fresh rosemary
• 1 large leek, white and light-green parts only, sliced thin
• 1 head garlic, peeled and chopped coarsely
• 4 shallots, peeled and sliced thin
• 4 medium yellow onions, peeled and sliced thin
• 4 cups chicken stock
• 1 tablespoon white wine vinegar
• unrefined sea salt, as needed
• ground white pepper, as needed
• frizzled leeks (recipe follows)
• Frizzled Leeks
• 3 tablespoons clarified butter or ghee
• 1 large leek, white and light-green parts only, sliced thin

1. Melt ghee in a heavy-bottomed skillet over a moderate flame, then toss in rosemary, sliced leek, shallots and onion. Sweat the onion, leek and shallots in ghee until fragrant and tender, about five minutes, then remove rosemary and discard.
2. Pour one and one-half quarts roasted chicken stock over the tender leeks, onions and shallots and simmer, covered, for twenty to twenty-five minutes.
3. Using an immersion blender, blend the soup until smooth and uniform in texture. Stir in vinegar and season with unrefined sea salt and ground white pepper. Dress the onion bisque with frizzled leeks just before serving.
4. Melt ghee in a cast iron skillet over a moderately high flame, then toss in sliced leek. Fry the sliced leeks in ghee until browned and crisp. Remove immediately from the pan and serve over onion bisque.

butter, rosemary, only, garlic, shallots, yellow onions, chicken stock, white wine vinegar, salt, ground white pepper, leeks, leeks, butter, only

Taken from food52.com/recipes/17116-allium-bisque-with-frizzled-leeks-rosemary (may not work)