Cream of brie & leek soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (1 stick) unsalted butter |
| 8 | larges | Leeks (white parts only) |
| 4 | cups | Or more unsalted chicken |
| Stock | ||
| ½ | cup | All purpose flour |
| 4 | cups | Half-and-half |
| 1½ | pounds | Brie well chilled cut in |
| Small cubes without rinds | ||
| 2 | tablespoons | Snipped fresh chives |
| Salt and fresh ground | ||
| Pepper | ||
Directions
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.