Yoshi's cream of leek & potato soup baked wit
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 2 | Leeks;* | |
| 1 | medium | Onion; peeled/chopped |
| 1 | large | Clove garlic; peeled/chopped |
| 2 | larges | Potatoes; peeled/diced |
| 2 | quarts | Chicken stock |
| ½ | cup | Heavy cream |
| ½ | teaspoon | Fresh ground black pepper |
| 1 | teaspoon | Salt |
| 4 | slices | Brie cheese |
Directions
* Use white and lightest green parts of leeks. Clean and chop.
1. Melt butter in a soup pot over medium heat. Add leeks, onion and garlic. Saute until wilted.
2. Add potatoes, stirring well. Add stock, bring to a boil and simmer, partially covered, for 30 minutes.
3. Strain off broth and set aside. Put solids in a food processor and puree, leavig slight texture.
4. Return stock and puree to the pot, stirring well. Bring to a boil.
5. Add cream, then pepper. Gradually add salt, tasting as you go (less salt may be needed if stock is salted).
6. Ladle soup into four oven-safe bowls. Place a slice of brie on each.
7. Bake in a preheated 400-degree oven until Brie is melted, about 6 or 7 minutes. Serve immediately.
Source: Chef Yoshi Katsumara of Yoshi's Cafe in Chicago. Printed in the Chicago Sun Times, November 6, 1996