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Cheese: Cream of Brie & Leek Soup

Source of Recipe

SOAR recipe archives


List of Ingredients

1/2 cup butter
8 large leeks, finely chopped (whites only)
4 cups (or more) chicken stock
1/2 cup flour
4 cups half and half
1 1/2 pounds Brie cheese, well chilled -- cut in cubes
salt and pepper to taste
2 tablespoons fresh minced chives


Recipe

Melt 1/4 cup of the butter in a soup kettle over medium heat. Add leeks and saute until translucent, stirring frequently, about 4 minutes. Add stock and bring to a boil. Reduce heat, cover, and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter in a saucepan over medium heat. Add flour and stir 2 minutes. Blend in half & 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 puree and heat through. Season with salt to taste. Ladle into soup bowls and garnish with ground pepper and chives. Serves 6.