Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | (1 stick) unsalted butter |
8 larges | Leeks (white parts only) |
4 cups | Or more unsalted chicken |
\N \N | Stock |
½ cup | All purpose flour |
4 cups | Half-and-half |
1½ pounds | Brie well chilled cut in |
\N \N | Small cubes without rinds |
2 tablespoons | Snipped fresh chives |
\N \N | Salt and fresh ground |
\N \N | Pepper |
Melt ¼ cup butter (½ stick) in large skillet over medium heat. Add leeks and cook until translucent, stirring frequently, about 5 minutes. Add stock and bring to boil. Reduce heat and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter (¼ cup) in large saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half, 1 cup at a time; whisk until smooth.
Add ¼ cup cheese and blend until smooth/ Add remaining cheeese, ¼ cup at a time; blend until smooth and melted. Mix in leek puree. Thin with more stock if desired. Ladle into bowls and garnish with freshly ground pepper and chives.