Cream of Brie & Leek Soup
Yield
1 potPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 8 | large |
leeks
finely (white only) |
*
|
| 4 | cups |
chicken broth
or more |
|
| ½ | cup |
all-purpose flour
|
|
| 4 | cups |
light cream (half&half)
|
|
| 1 ½ | lbs. |
brie cheese
well chilled, and cut into cubes |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
chives
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 8 | large |
leeks
finely (white only) |
*
|
| 946 | ml |
chicken broth
or more |
|
| 118 | ml |
all-purpose flour
|
|
| 946 | ml |
light cream (half&half)
|
|
| 1.5 | lbs. |
brie cheese
well chilled, and cut into cubes |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | 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.
