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Cream of Brie and Leek Soup

Source of Recipe


Bon Appétit, March 1988






List of Ingredients



• 1/2 cup (1 stick) unsalted butter
  
• 8 large leeks (white parts only), finely chopped
  
• 4 cups or more unsalted chicken stock
  
• 1/2 cup all-purpose flour
  
• 4 cups half-and-half
  
• 1-1/2 lbs. Brie cheese, well chilled, cut into small cubes (with rind)
  
• Salt and freshly ground pepper
  
• 2 Tbsp snipped fresh chives
  






Instructions



1. Melt 1/4 cup butter in heavy large deep skillet over medium heat. Add leeks and cook until translucent, stirring frequently, about 4 minutes. Add 4 cups stock and bring to a boil. Reduce heat, cover and simmer until leeks are tender, about 25 minutes. Purée mixture in batches in blender.
   
   
2. Melt remaining 1/4 cup butter in heavy large non-aluminum saucepan over medium heat. Add flour and stir 2 minutes. Blend in half-and-half 1 cup at a time; whisk until smooth. Add one-quarter of the cheese and blend until smooth and melted. Repeat with remaining cheese in batches.
   
   
3. Strain soup through a fine sieve, pressing with the back of a spoon. Return to saucepan. Mix in leek purée. (Can be prepared 8 hours ahead. Cool, cover and refrigerate.) Rewarm soup over low heat, stirring constantly. Thin with more stock, if desired. Season with salt.
   
   Ladle soup into bowls. Sprinkle with pepper and chives.
   
   Makes 6 servings.