Braised leeks rock my world, and I think this bisque makes them even more wonderful. The leeks are braised with a bit of bacon fat and a lemon thyme stock, pureed, and then topped with crispy fried leeks, salvaged from the tender hearts of the often-discarded leek tops. Don't throw away the tough outer leaves from your leeks- instead rinse them off and toss them in your freezer to be used the next time you make stock. Hooray for soup!

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