Cream of brie and leek soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsalted butter |
| 8 | larges | Leeks; finely chopped |
| 4 | cups | Chicken stock; unsalted |
| ½ | cup | All-purpose flour |
| 4 | cups | Half and half |
| 1½ | pounds | Brie; cubed, with rind |
| 2 | tablespoons | Chives; snipped |
Directions
Recipe by: Bon Appetit, 3/88, posted by Michelle Bass Melt ¼ cup of the butter in a 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 boil. Reduce heat, cover, and simmer until leeks are tender, about 25 minutes. Puree mixture in batches in blender.
Melt remaining ¼ cup butter in heavy large nonaluminum saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half 1 cup a a time; whisk until smooth and melted. Repeat with remaining cheese in batches. Strain soup through fine sieve, pressing with back of spoon. Return to saucepan. Mix in leek puree. (Can be prepared 8 hours ahead. Cool, cover, and refrigerate.) Rewarm soup over low heat, stirring constantly. Thin with more stock if desired.
Ladle soup into bowls. Sprinkle with pepper and chives.