Cream of Brie & Leek Soup
Submitted by junjock
Luxurious Brie and leek soup with half-and-half, chicken broth, and a pound and a half of melted Brie strained silky smooth. Garnish with fresh chives and cracked pepper.
YIELD
1 potPREP
15 minCOOK
35 minREADY
50 minThis is not your everyday soup. This is the one you pull out when you want to impress and you’re not counting calories.
Eight leeks get sautéed in butter and simmered in chicken stock before being puréed into a velvety base.
Then comes the real star: a full pound and a half of Brie, melted into a roux-thickened half-and-half sauce and strained through a fine sieve until impossibly smooth.
The two mixtures come together in a bowl that’s rich, earthy, and unmistakably French in spirit. Fresh chives and cracked pepper on top is all the garnish it needs.
Chef Tips
- Chill the Brie before cutting. Cold Brie is firm enough to cube neatly. At room temperature it’s a sticky, gooey challenge to work with.
- Strain through a fine sieve after the cheese melts. This catches any bits of rind and gives the soup its signature velvet texture.
- Add the Brie in small batches, stirring each addition until fully melted before adding more. Dumping it all in at once risks clumping.
- Use only the white parts of the leeks. The green tops are tough and bitter and will muddy the flavor.
Ingredients
Directions
Melt ¼ cup of the butter in a soup kettle over medium heat.
Add leeks and sauté until translucent, stirring frequently, about 4 minutes.
Add stock and bring to a boil. Reduce heat, cover, and simmer about 25 minutes.
Purée mixture in batches in blender. Melt remaining butter in a saucepan over medium heat. Add flour and stir 2 minutes.
Blend in half and half; whisk until smooth. Add cheese in batches, stirring until cheese melts and mixture is smooth. Strain through fine sieve.
Return to saucepan. Add leek purée and heat through.
Season with salt to taste. Ladle into soup bowls and garnish with ground pepper and chives.
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