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Cream of Brie & Leek Soup

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Submitted by junjock

YIELD

1 pot

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

½ 118
CUP ML BUTTER
8 8
LARGE LARGE LEEKS
finely (white only) *
4 946
CUPS ML CHICKEN BROTH
or more
½ 118
4 946
1 ½ 1.5
LBS. LBS. BRIE CHEESE
well chilled, and cut into cubes *
1 1
X X SALT AND BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML CHIVES
fresh, chopped

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 528g (18.6 oz)
Amount per Serving
Calories 661 73% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 33g 164%
Trans Fat 0g
Cholesterol 158mg 53%
Sodium 606mg 25%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 2%
Sugars g
Protein 30g
Vitamin A 33% Vitamin C 6%
Calcium 27% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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